(No Ratings Yet)
Loading...A signature dish from Mexico's Yucatan Peninsula, this slow-braised pork shoulder is marinated in earthy achiote paste and citrus, then wrapped in banana leaves until meltingly tender. The deeply flavored shredded pork is piled onto warm corn tortillas with pickled red onions and fresh cilantro for an authentic taco experience.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings4
Yield12 tacos (4 servings)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 6 gSugar
- 38 gProtein
- 780 mgSodium
- 850 mgPotassium
- 130 mgCalcium
- 5 mgIron
- 25 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the Achiote Marinade and Pork
- 3 tablespoons achiote (annatto) paste
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons white distilled vinegar
- 5 garlic cloves, minced
- 1 tablespoon dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 lb boneless pork shoulder, cut into 2-inch chunks
- 2 tablespoons lard or vegetable oil
- 1 large white onion, sliced into rings
- 1/2 cup low-sodium chicken broth
For Wrapping and Assembly
- 2 large banana leaves, softened over a flame (or parchment paper)
- 12 warm corn tortillas
- 1 cup pickled red onions
- 1/2 cup fresh cilantro, chopped
- 1 small white onion, finely diced
- 1 fresh habanero, minced (optional)
- 2 limes, cut into wedges
- Salsa verde or habanero salsa, for serving
Directions
- Make the marinade: In a blender, combine the achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, allspice, cloves, salt, and pepper. Blend until completely smooth and vividly orange.
- Toss the pork chunks in a large bowl with the marinade until every piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight, to develop the signature flavor and color.
- Line the bottom and sides of a heavy Dutch oven with one of the banana leaves, allowing the leaves to extend up and over the rim. Heat the lard in a large skillet over medium-high heat and brown the pork pieces in batches for 2 minutes per side, then transfer to the prepared pot.
- Pour the remaining marinade and the chicken broth over the pork, scatter the sliced onion rings on top, and fold the overhanging banana leaves over to enclose the meat. Place the lid on top to create a tight seal.
- Braise in a preheated 325°F (165°C) oven for 2 1/2 to 3 hours, until the pork is fork-tender and shreds effortlessly (an internal temperature of at least 200°F is ideal for shredding).
- Remove the pork from the pot and transfer to a large bowl; discard the banana leaves and skim excess fat from the cooking juices. Shred the pork with two forks and fold in about 1 cup of the reduced braising juices to keep it moist and intensely flavored.
- Warm the corn tortillas on a hot comal or dry skillet for about 30 seconds per side until pliable. Keep them wrapped in a clean kitchen towel to stay soft.
- To assemble each taco, layer a generous spoonful of shredded pork down the center of a warm tortilla, then top with pickled red onions, diced onion, chopped cilantro, and minced habanero if using.
- Serve immediately with lime wedges and salsa on the side, encouraging diners to squeeze fresh lime over their tacos before the first bite.
Cook’s Notes
- Marinating overnight produces the deepest achiote color and most authentic flavor – don't skip this step if time allows.
- If sour oranges (naranjas agrias) are available, substitute them 1:1 for the orange and lime juices for a more traditional result.
- To soften banana leaves quickly, pass them briefly over an open gas flame or dip in hot water until pliable – this prevents cracking.
- For a smoky outdoor flavor, finish the shredded pork on a hot grill for 2-3 minutes before assembling the tacos.
- Leftover pork keeps well refrigerated for 4 days and is excellent in tortas, quesadillas, or scrambled with eggs.
