Enchiladas de Cochinita Pibil

Enchiladas de Cochinita Pibil are traditional Mexican enchiladas filled with slow-cooked, flavorful cochinita pibil pork.

Ingredients - Serves 4

In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, and salt. Blend until smooth.
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.
Remove the pork from the slow cooker and shred it using two forks. Set aside.
Preheat the oven to 350°F.
Warm the corn tortillas in a dry skillet or on a griddle until pliable.
Fill each tortilla with a portion of the shredded pork and roll it up tightly. Place the rolled enchiladas in a baking dish.
Pour any remaining marinade from the slow cooker over the enchiladas.
Bake the enchiladas in the preheated oven for 15-20 minutes, or until heated through.
Serve the enchiladas topped with sliced red onion, chopped cilantro, crumbled queso fresco, and sliced avocado.