Orange juice Lime juice Achiote paste package Oregano Whole cumin Whole cloves Black peppercorn Cinnamon stick Garlic Onion Salt Pork shoulder Banana leaves Water
One of the main ingredients in the marinade is achiote. It is what gives this dish its unique flavor.
You can substitute sour oranges for equal parts oranges and limes. The juice will taste sour and slightly sweet.
Add all the ingredients for the sauce into the blender and blend until smooth. Taste the marinade. It should taste like garlic and citrus.
Chop up the pork into pieces. In a container, pour some of the marinade over it. Cover the chopped pork. This goes into the fridge overnight, minimum of 4 hours.
When ready, heat the banana leaves over a hot griddle or gas stove. Move the banana leaf quickly and carefully over the flame. As soon as it turns dark green, it is ready. Wash them.
Add one piece of the banana leaf lengthwise. Then add another piece of the banana leaf criss cross. Add the marinated pork. Cover with the ends of the banana leaves that are overflowing.
Add water around the banana leaves. The pork meat will be snug inside the wrapped banana leaves. This will help the Cochinita Pibil tacos from drying out.
Place the lid on the slow cooker. Set the slow cooker.
Once the meat is ready, remove the pork from the slow cooker. Place the pork in a separate container so as not to get the banana leaves. Discard the banana leaves. Shred the pork.
Serve as tacos on corn tortillas and top with pickled red onions. ¡Buen Provecho!