Cochinita Pibil Tacos

Ingredients

4 oz achiote paste

1 cup fresh lime juice

1 cup fresh orange juice

1 1/3 cups white vinegar, divided

3 tbsp dried oregano

2 tsp kosher salt, plus more to taste

4 lbs boneless pork shoulder, cut into 2-inch pieces

2 cups boiling water

1 medium red onion, thinly sliced

4 cloves garlic, thinly sliced

1 habanero pepper, thinly sliced (optional)

1 bay leaf

Corn tortillas, warmed, for serving

Fresh cilantro, roughly chopped, for serving

Sliced radishes, for serving

Cotija cheese, crumbled, for serving

Lime wedges, for serving

Preparation

1. Combine the achiote paste, lime juice, orange juice, 1/3 cup of the vinegar, and the oregano in a blender. Season with salt and purée until smooth. Strain through a fine-mesh sieve into a large bowl. Add the pork and toss to coat. Let marinate for 15–30 minutes. Transfer the pork and all of its marinade to a large Dutch oven. Add the boiling water, cover, and bring to a boil. Reduce heat to medium-low and cook until the pork is completely tender and pulling apart, about 2 1/2 hours.

2. Meanwhile, combine the sliced onion with enough cold water to cover in a medium bowl. Let sit for 3 minutes, then drain. Stir in the remaining 1 cup of vinegar, 2 tsp kosher salt, the garlic, habanero, and bay leaf. Cover and let sit at room temperature for at least 1 hour before serving.

3. Transfer the pork to a cutting board and shred into bite-sized pieces using two forks. Transfer to a bowl and stir in 1 cup of the braising liquid from the pot — this keeps the pork moist and seasoned. Warm the corn tortillas over an open flame or in a dry skillet. Divide the pork among the tortillas and top with the pickled onion, fresh cilantro, crumbled cotija, and sliced radishes. Serve with lime wedges.