Tacos de Cochinita Pibil

Ingredients

Pork Marinade

• 150 g (5½ oz) achiote paste
• 50 ml (1¾ fl oz) white vinegar
• 50 ml (1¾ fl oz) bitter orange juice (or normal orange juice)
• 3 teaspoons table salt
• 1 kg (2 lb 3 oz) boneless pork shoulder or leg, cut into 5 cm (2 in) chunks

To Serve

• Tortilla dough (1 quantity) or 10–20 tortillas
• Lime wedges

Topping

• 1 red onion, julienned
• 3 teaspoons dried oregano
• 1 teaspoon freshly squeezed lemon juice
• Pinch of table salt
• 1 teaspoon white vinegar

Method

1. Place the achiote paste, vinegar, orange juice and salt in the small bowl of a processor and blend to a thick paste.
2. Place the pork in a large bowl and rub the achiote paste into the meat. Set aside in the fridge to marinate for at least 3 hours.
3. Preheat the oven to 220°C (430°F).
4. Place the marinated pork in a roasting tin in a single layer, cover with foil and roast for 1 hour.
5. Meanwhile, to make the topping, bring a small saucepan of water to the boil. Add the onion and blanch for 1 minute. Drain and immediately plunge the onion into a bowl of cold water to stop the cooking process. Drain again and place in a bowl with the oregano, lemon juice, salt and vinegar.
6. Remove the pork from the oven and discard the foil. Reduce the temperature to 150°C (300°F), return the pork to the oven and cook for a further 15 minutes.
7. Meanwhile, make twenty 11 cm (4¼ in) tortillas if making dough from scratch.
8. Using two forks, gently pull or shred the pork.
9. Divide the pulled pork among 10 double-thickness tortillas and top with the onion mixture. Serve immediately with lime wedges.