Enchiladas de Cochinita Pibil

Ingredients

• Avocado - 1, sliced
• Queso fresco - 1/2 cup, crumbled
• Fresh cilantro - 1/4 cup, chopped
• Red onion - 1, thinly sliced
• Corn tortillas - 12
• Salt - 1 teaspoon
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 4 cloves, minced
• Lime juice - 1/4 cup
• Orange juice - 1 cup
• Achiote paste - 3 tablespoons
• Pork shoulder - 2 pounds, boneless

Instructions

1. In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, and salt. Blend until smooth.
2. Place the pork shoulder in a slow cooker and pour the marinade over it. Make sure the pork is well coated. Cover and cook on low heat for 6-8 hours, or until the pork is tender and easily shreds.
3. Remove the pork from the slow cooker and shred it using two forks. Set aside.
4. Preheat the oven to 350°F.
5. Warm the corn tortillas in a dry skillet or on a griddle until pliable.
6. Fill each tortilla with a portion of the shredded pork and roll it up tightly. Place the rolled enchiladas in a baking dish.
7. Pour any remaining marinade from the slow cooker over the enchiladas.
8. Bake the enchiladas in the preheated oven for 15-20 minutes, or until heated through.
9. Serve the enchiladas topped with sliced red onion, chopped cilantro, crumbled queso fresco, and sliced avocado.