Mexican Pulled Pork Tacos

Ingredients

• 1.81 kg (4 lb)boneless pork shoulder, trimmed of fat
• 1 tbspAdobo all-purpose seasoning with pepper
• 85 g (3 oz)annatto paste
• 1 small (about 120 ml, or ½ cup, chopped)yellow onion, finely chopped
• 1 tsp, or 2 clovesminced garlic, or garlic cloves finely chopped
• 120 ml (½ cup)bitter orange marinade
• 60 ml (¼ cup)lemon juice
• 1 tbspapple cider vinegar
• 1 packetSazón with coriander and annatto
• 2 tspground cumin
• 2 tspsmoked paprika
• ½ tspground cinnamon
• 1 packetfrozen banana leaves, thawed
• 1 packet (624 g / 22 oz)mini corn tortillas, warmed according to the packet instructions
• To tastefresh coriander, chopped
• 120 ml (½ cup)apple cider vinegar
• ½ tbsplemon juice
• 1 tspsugar
• 1habanero pepper, seeded and finely chopped
• 1 mediumred onion, thinly sliced

Instructions

1. 1

   Make the marinade

   Season the pork with Adobo. Blend the annatto paste, yellow onion, garlic, bitter orange marinade, lemon juice, 1 tbsp apple cider vinegar, Sazón, cumin, smoked paprika and cinnamon for about 30 seconds, until combined. Rub the marinade over the pork, cover and refrigerate for at least 4 hours or up to 24 hours.

2. 2

   Slow-cook the pork

   Line a 4-quart slow cooker with banana leaves and add the marinated pork. Spoon any remaining marinade over it, then fold a banana leaf over the pork. Cover and cook on LOW for about 8 hours, until the meat is tender and pulls apart easily with a fork.

3. 3

   Pickle the onions

   Meanwhile, stir together the ½ cup apple cider vinegar, ½ tbsp lemon juice, sugar and habanero in a small bowl until the sugar dissolves. Mix in the red onion, cover and refrigerate for at least 4 hours.

4. 4

   Shred and serve

   Transfer the pork to a chopping board and shred it. Spoon the pork into warmed corn tortillas and top with the pickled onions and chopped coriander.

What is cochinita pibil?

Cochinita pibil is a Yucatecan Mexican dish of pork marinated with achiote, also called annatto, and traditionally cooked wrapped in banana leaves in an underground oven. This version uses a slow cooker to make the long, gentle cooking easier at home.

The combination of annatto, bitter orange and spices gives the pork its earthy, tangy character. Pickled red onion adds a bright, sharp contrast when the meat is served in small corn tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 48g protein, 47g carbs, 34g fat.

Most of the protein and fat come from the pork shoulder, while the corn tortillas supply much of the carbohydrate. The pork also contributes substantial energy, with additional carbohydrate from the tortillas and a smaller amount from the sugar and onion. For a more balanced plate, serve the tacos with a fresh, crunchy salad or extra vegetables.

Build flavour with the marinade

Annatto paste: blend it thoroughly with the onion, garlic, citrus, vinegar and spices so it coats the pork evenly. The long rest gives the seasoning time to flavour the meat.

Marinating time: allow at least 4 hours in the fridge, or leave it for up to 24 hours. Keep the pork covered while it marinates.

Wrap the pork in banana leaves

Banana leaves: line the slow cooker and fold a leaf over the meat before cooking. This follows the traditional wrapping approach and helps keep the pork enclosed as it cooks.

Slow cooker: the recipe calls for a 4-quart cooker and the LOW setting. Add any marinade left in the bowl over the pork before covering it with the leaf.

Check for tender, shreddable meat

Doneness: after about 8 hours on LOW, the pork should give way easily when pulled with a fork. If it still feels firm, continue cooking until it shreds readily.

Shredding: move the pork to a chopping board before pulling it apart. Spoon the cooking juices over the shredded meat if you want to keep it moist for serving.

Give the onions time to pickle

Pickling liquid: stir until the sugar dissolves before adding the sliced onion. The vinegar, citrus and habanero bring a punchy counterpoint to the rich pork.

Chilling: refrigerate the covered onions for at least 4 hours, so prepare them alongside the pork marinade if convenient. Seed the habanero carefully and finely chop it for an even distribution of heat.

Warm the tortillas and serve

Tortillas: warm the mini corn tortillas according to their packet instructions shortly before serving. Small tortillas make it easy to portion the pulled pork into individual tacos.

Toppings: add pickled onion and chopped coriander over the pork. Serve with extra onions on the side for anyone who would like a sharper bite.

Recipe notes & tips

• Allow at least 4 hours for both the pork marinade and the pickled onions.
• Blend the marinade until smooth so the annatto paste and spices coat the pork evenly.
• Keep the pork covered with banana leaves in the slow cooker during cooking.
• Check tenderness with a fork after about 8 hours on LOW.
• Warm the tortillas just before serving so they are ready for the shredded pork.
• Seed the habanero before chopping if you want to follow the recipe's specified preparation.

Variations

• Adjust the heat: use less habanero in the pickling mixture for a milder topping.
• Add extra coriander: scatter more chopped coriander over the tacos just before serving.
• Serve family-style: put the pork, warm tortillas and onions on the table for everyone to assemble.
• Use larger tortillas: choose larger corn tortillas if you prefer a more generously filled taco.
• Make the pork ahead: cook and shred it in advance, then warm it gently with some of its cooking juices.

Common mistakes to avoid

• Skipping the marinade rest: the pork has less time to take on the seasoning; allow at least 4 hours.
• Using HIGH instead of LOW: the recipe specifies a long cook on LOW; follow that setting for the stated texture.
• Leaving out the remaining marinade: spoon it over the pork before covering it with banana leaves.
• Shredding too early: pork that resists the fork needs more cooking time before it will pull apart easily.
• Adding the onions immediately: refrigerate them in the pickling liquid for at least 4 hours first.
• Overfilling the tortillas: add a manageable scoop of pork so the toppings stay in place.

How to store

Refrigerate leftover pork and pickled onions separately in covered containers and use within 3–4 days. Reheat the pork gently until hot throughout, adding a little of its cooking liquid if it seems dry; warm tortillas fresh for serving.

Frequently asked questions