Mexican Pulled Pork Tacos

<h2 class="subheader">Slow Cooker Cochinita Pibil Tacos</h2> Cochinita Pibil is tender, deeply-flavored Mexican pulled pork. Its unique, earthy flavor comes from two places; the marinade, which is made from annatto paste, GOYA® <a title="Bitter Orange Marinade" href="https://goya.com/en/products/bitter-orange-marinade" data-id="7537">Naranja Agria – Bitter Orange Marinade</a>, and a medley of other spices; and herbaceous banana leaves that envelop the marinated pork as it slowly cooks. While Cochinita Pibil is traditionally cooked low and slow in an in-ground oven, here, a slow cooker simplifies the process to similar delicious results. Serve the pork in mini tortillas along with pickled red onions for an authentic taste of Mexico.

Total Time

495m

Prep Time:15m

Yields:8 servings

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Ingredients

For the Pork:

4 lbs.

boneless pork shoulder, trimmed of fat

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

3 oz.

annatto paste

small yellow onion, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic , or 2 cloves garlic, finely chopped

½ cup

GOYA® Naranja Agria – Bitter Orange Marinade

¼ cup

GOYA® Lemon Juice

1 tbsp.

GOYA® Apple Cider Vinegar

1 packet

GOYA® Sazón with Coriander and Annatto

2 tsp.

GOYA® Ground Cumin

2 tsp.

smoked paprika

½ tsp.

GOYA® Ground Cinnamon

1 pkg.

frozen GOYA® Banana Leaves – Hoja de Platano , thawed

1 pkg.
(22 oz.)

GOYA® Mini Corn Tortillas – Taquitos , warmed according to package instructions

Fresh cilantro, chopped

For the Pickled Onions:

½ cup

GOYA® Apple Cider Vinegar

½ tbsp.

GOYA® Lemon Juice

1 tsp.

sugar

habanero pepper, seeded and finely chopped

medium red onion, thinly sliced

Directions

Kitchen View

Step 1

Season pork with Adobo. In blender, add annatto paste, onion, garlic, Naranja Agria, lemon juice, vinegar, Sazón, cumin, smoked paprika and cinnamon. Blend until well combined, about 30 seconds. Rub pork all over with marinade; cover and refrigerate at least 4 hours, or up to 24 hours.

Step 2

Line 4-qt. slow cooker with banana leaves. Place marinated pork shoulder in slow cooker; top pork with any remaining marinade. Cover pork with banana leaf. Cook on LOW until pork is tender and shreds easily with fork, about 8 hours.

Step 3

Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.

Step 4

Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.

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Recipe Tags

Main Dish

Mexico

Pork

Slow Cooker

Mexican Pulled Pork Tacos

Prep Time: 15m

Total time: 495m

Yields: 8 servings

Ingredients

For the Pork:

4 lbs.

boneless pork shoulder, trimmed of fat

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

3 oz.

annatto paste

small yellow onion, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic , or 2 cloves garlic, finely chopped

½ cup

GOYA® Naranja Agria – Bitter Orange Marinade

¼ cup

GOYA® Lemon Juice

1 tbsp.

GOYA® Apple Cider Vinegar

1 packet

GOYA® Sazón with Coriander and Annatto

2 tsp.

GOYA® Ground Cumin

2 tsp.

smoked paprika

½ tsp.

GOYA® Ground Cinnamon

1 pkg.

frozen GOYA® Banana Leaves – Hoja de Platano , thawed

1 pkg. (22 oz.)

GOYA® Mini Corn Tortillas – Taquitos , warmed according to package instructions

Fresh cilantro, chopped

For the Pickled Onions:

½ cup

GOYA® Apple Cider Vinegar

½ tbsp.

GOYA® Lemon Juice

1 tsp.

sugar

habanero pepper, seeded and finely chopped

medium red onion, thinly sliced

Directions

Step 1

Step 2

Step 3

Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.

Step 4

Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.

Return

Kitchen View

Mexican Pulled Pork Tacos

Prep Time: 15m

Total time: 495m

Yields: 8 servings

Ingredients

For the Pork:

4 lbs.

boneless pork shoulder, trimmed of fat

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

3 oz.

annatto paste

small yellow onion, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlic , or 2 cloves garlic, finely chopped

½ cup

GOYA® Naranja Agria – Bitter Orange Marinade

¼ cup

GOYA® Lemon Juice

1 tbsp.

GOYA® Apple Cider Vinegar

1 packet

GOYA® Sazón with Coriander and Annatto

2 tsp.

GOYA® Ground Cumin

2 tsp.

smoked paprika

½ tsp.

GOYA® Ground Cinnamon

1 pkg.

frozen GOYA® Banana Leaves – Hoja de Platano , thawed

1 pkg. (22 oz.)

GOYA® Mini Corn Tortillas – Taquitos , warmed according to package instructions

Fresh cilantro, chopped

For the Pickled Onions:

½ cup

GOYA® Apple Cider Vinegar

½ tbsp.

GOYA® Lemon Juice

1 tsp.

sugar

habanero pepper, seeded and finely chopped

medium red onion, thinly sliced

Directions

Step 1

Step 2

Step 3

Mean while, in small bowl, mix together vinegar, lime juice, sugar, and habanero pepper until sugar is dissolved. Stir in onions; cover and marinate in refrigerator at least 4 hours.

Step 4

Transfer pork to cutting board; shred pork. To serve, scoop shredded pork into warmed corn tortillas; top with pickled onions and cilantro.

Mexican Pulled Pork Tacos

Ingredients

Directions

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Minced Garlic

Naranja Agria – Bitter Orange Marinade

Lemon Juice

Apple Cider Vinegar

Sazón with Coriander and Annatto

Ground Cumin

Ground Cinnamon

Banana Leaves – Hoja de Platano

Mini Corn Tortillas – Taquitos

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Plan Your Weekly Menu Today

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Recipe Tags

Mexican Pulled Pork Tacos

Ingredients

Directions

Mexican Pulled Pork Tacos

Ingredients

Directions

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