Cochinita Pork Tacos

Cochinita Pork Tacos

These pulled pork tacos are inspired by the super flavourful Cochinita Pibil; it’s a Mexican slow-roasted pork dish from the Yucatan Peninsula. Traditionally this is made with Mexican bitter oranges and wrapped in banana leaves to cook. This pays homage to those delicious traditional flavours in a fun and colourful way. Your friends and family will love this; provecho!

INGREDIENTS

Pulled Pork
1.5 kg pork shoulder (skin off)
250ml fresh squeeze orange juice
1 medium lemon juiced
100g cherry tomatoes, halved
3 tbsp brown sugar
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chili powder
1 tbsp ground coriander
1 tsp salt
1 tsp black pepper
1/4 cup red wine vinegar
4 cloves garlic crushed
Olive oil to cook

Corn Salsa
300g corn kernels
1/2 red capsicum
1/2 green capsicum
2 tbsp ground coriander
1/2 lime juiced
1 pinch of salt

Quick Pickle
1 cup water
1/4 cup red wine vinegar
1/4 small red cabbage
1/2 medium red onion
2 bay leaves
1 tbsp raw sugar

Avo Aioli
1 large avocado
4 tbsp natural yogurt
3 tbsp olive oil
2 cloves garlic
1/2 lime squeezed
1 tbsp diced fresh coriander
Pinch of salt

12 of your favourite tortillas or soft tacos to serve

DIRECTIONS

  1. Preheat oven to 190°C
     
  2. Dice the pork into 2inch cubes. Place a large oven proof crock pot (with lid) on the stove over a high heat with a good drizzle of olive oil. Add the pork and cook till browned on all sides.
  1. Add all the dried herbs to the pork and sauté till fragrant. Add the orange juice, lemon juice, vinegar, brown sugar, garlic and cherry tomatoes. Top with enough water to just cover the pork. Bring to a boil, cover with the lid and place in the oven for 1hr.
     
  2. For the quick pickle; finely slice the onion and cabbage. Add it to a small pot on the stove with the vinegar, sugar, bay leaves and peppercorns. Boil for 3 mins till soft and turn the heat off. Place pickle and liquid in a heat proof bowl into the fridge to cool.
     
  3. To make the salsa; finely dice the capsicum and coriander, add it to a bowl with the corn kernels, lime juice, salt and a drizzle of olive oil. Mix well and place in the fridge to marinate.
     
  4. To make the avocado aioli, add all the ingredients into a jug. Using a stick blender, pulse till smooth and place in the fridge to set.
     
  5. After 50mins the pork should now be quite soft; take it out of the oven. Strain the pork from the juices and shred using 2 forks. Place the pork back in the pot with the juices and place back in the oven without the lid to reduce slightly for 10-15 mins.
  1. To serve; warm your favourite tortilla, using a slotted spoon top with some pulled pork, corn salsa, pickles and a good serve of avocado aioli. Garnish with fresh coriander and a lime cheek.

This recipe works great with pork sholder and port tenderloins. Using a piece of pork that has some fat will prevent the pulled port from drying out and add flavour. 

If you would like this recipe quite spicy, don't be afraid to double the ground chilli in the pork and top with pickled chilli's.


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