Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

The pork gets a big flavor boost from achiote paste, a mix of ground annatto seeds, vinegar, salt, and spices. Find it at Latin markets.

Tim Cebula
Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
25 mins
total:
7 hrs 30 mins
Yield:
Serves 6 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • Heat a large cast-iron skillet over medium heat. Add garlic to pan; cook 8 minutes or until skins are well charred, turning occasionally. Remove cloves from pan; cool 5 minutes, and discard skins. Combine garlic, rind, juice, achiote paste, and 2 teaspoons oil in a mini chopper; process until smooth.

  • Sprinkle 1 teaspoon salt over pork. Brush achiote mixture evenly over pork. Place pork in a medium Dutch oven or ovenproof saucepan; cover and bake at 250° for 6 hours. Remove from oven, and let stand for 30 minutes.

  • While pork cooks, place onion in a medium bowl. Combine 1/2 cup water, vinegar, agave, and remaining 3/4 teaspoon salt in a saucepan over medium-high heat; bring to a boil, stirring until salt dissolves. Pour vinegar mixture over onion; stir. Cover bowl with plastic wrap; cool to room temperature, rearranging as needed to keep onion submerged. Chill at least 1 hour.

  • Place pork on a cutting board; shred with 2 forks. Discard fat.

  • Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 cup shredded pork to pan in an even layer; cook 3 minutes or until a crust develops, turning once. Place crisped pork on a platter. Repeat procedure with remaining shredded pork.

  • Place 2 warm tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces crisped pork, 1 tablespoon Tomatillo Salsa, and 1 tablespoon pickled red onion.

Nutrition Facts

390 calories; fat 16.1g; saturated fat 3.3g; mono fat 7.7g; poly fat 2.8g; protein 27g; carbohydrates 35g; fiber 4g; cholesterol 76mg; iron 4mg; sodium 593mg; calcium 88mg; sugars 4g; added sugar 1g.
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