Cochinita Pibil Tacos

Ingredients

• 2 lb boneless pork shoulder
• 2 oz achiote paste
• ½ cup orange juice
• ¼ cup lime juice
• 2 tbsp apple cider vinegar
• 4 clove garlic
• 1 tsp dried oregano
• ½ tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 sheet banana leaves (optional)
• 12 corn tortillas
• ½ red onion
• 1 habanero pepper (optional)
• ¼ cup cilantro (optional)
• 1 avocado (optional)

Steps

1. Cut pork shoulder into 2-inch chunks. In a blender, combine achiote paste, orange juice, lime juice, apple cider vinegar, minced garlic, oregano, cumin, salt, and pepper; blend until smooth.
2. Place pork in a slow cooker. Pour marinade over pork, ensuring all pieces are coated. If using, line the slow cooker with banana leaves before adding pork and marinade, then cover the pork with more leaves.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until pork is very tender and easily shredded.
4. While pork cooks, thinly slice the red onion. If making pickled onions, combine with 1/4 cup lime juice, a pinch of salt, and a slice of habanero (if desired); let sit for at least 30 minutes.
5. Once cooked, remove pork from slow cooker and shred with two forks. Return shredded pork to the juices in the slow cooker to keep it moist.
6. Warm tortillas on a dry skillet or microwave until pliable.
7. Assemble tacos: fill warm tortillas with shredded cochinita pibil. Top with pickled red onions, fresh cilantro, and sliced avocado (if using).