Cochinita Tacos

Ingredients

• Fresh cilantro - 1/2 cup, chopped
• Pickled onions - 1 cup
• Corn tortillas - 12
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 4 cloves, minced
• Lime juice - 1/4 cup
• Orange juice - 1 cup
• Achiote paste - 2 tablespoons
• Pork shoulder - 2 pounds, boneless

Instructions

1. In a bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to make the marinade.
2. Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the oven to 325°F (165°C).
4. Remove the pork shoulder from the marinade and place it in a roasting pan. Reserve the marinade.
5. Cover the roasting pan with aluminum foil and roast the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
6. While the pork is roasting, pour the reserved marinade into a small saucepan and simmer over low heat for 10 minutes to reduce and thicken.
7. Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Then, shred the pork using two forks.
8. Heat the corn tortillas on a griddle or in a dry skillet until warm and pliable.
9. To assemble the tacos, place a spoonful of the shredded pork onto each tortilla. Top with pickled onions and fresh cilantro.
10. Serve the cochinita tacos warm and enjoy!