Chef Tom Fraker

“Campeche Style” Cochinita Pibil Tacos

Name: “Campeche Style” Cochinita Pibil Tacos
Prep time: 20 min
Cook time: 2 h 18 min
Total time: 2 h 38 min
Yield: Makes
Cuisine: Mexican
Ingredients: 3 pounds Pork Shoulder - cut into cubes; 4 tablespoons Achiote Paste; 1/2 teaspoon Ground Oregano; 1/2 teaspoon Allspice; 1/2 stick Melissa’s Canela (Cinnamon Stick); 1/2 teaspoon Cumin Seeds; 1/4 teaspoon Melissa’s Rainbow Peppercorns; 2 Whole Cloves; 3 teaspoons Kosher Salt; 2 Bay Leaves; 8 cloves Melissa’s Peeled Garlic; 2 Heirloom Navel Oranges - juiced; 6 Limes - juiced; 2 Melissa’s Seedless Lemons - juiced; 1/2 Melissa’s Perfect Sweet Onion; 18-20 Corn Tortillas; 1 Melissa’s Organic Red Onion - thinly sliced; 1 cup White Wine Vinegar; 1 tablespoon Melissa’s Rainbow Peppercorns; 1/2 teaspoon Granulated Sugar; 1/2 teaspoon Kosher Salt; 1/4 cup Orange Juice; 1/4 cup Grapefruit juice; Pickled Red Onions (ingredients above); 3 Fresh Habanero Peppers - thinly sliced; 1/2 teaspoon Ground Oregano; 1/4 cup Orange Juice; 1/4 cup Grapefruit juice; Pinch of Kosher Salt

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Servings

Makes about 18-20 tacos

Prep Time

20 minutes

Cook Time

2 hours 30 minutes

Author:

Chef Tom Fraker

Image of “Campeche Style” Cochinita Pibil Tacos

Ingredients

3 pounds Pork Shoulder - cut into cubes
4 tablespoons Achiote Paste
1/2 teaspoon Ground Oregano
1/2 teaspoon Allspice
1/2 stick Melissa’s Canela (Cinnamon Stick)
1/2 teaspoon Cumin Seeds
1/4 teaspoon Melissa’s Rainbow Peppercorns
2 Whole Cloves
3 teaspoons Kosher Salt
2 Bay Leaves
8 cloves Melissa’s Peeled Garlic
2 Heirloom Navel Oranges - juiced
6 Limes - juiced
2 Melissa’s Seedless Lemons - juiced
1/2 Melissa’s Perfect Sweet Onion
18-20 Corn Tortillas

Pickled Onions

1 Melissa’s Organic Red Onion - thinly sliced
1 cup White Wine Vinegar
1 tablespoon Melissa’s Rainbow Peppercorns
1/2 teaspoon Granulated Sugar
1/2 teaspoon Kosher Salt
1/4 cup Orange Juice
1/4 cup Grapefruit juice

For the Salsa

Pickled Red Onions (ingredients above)
3 Fresh Habanero Peppers - thinly sliced
1/2 teaspoon Ground Oregano
1/4 cup Orange Juice
1/4 cup Grapefruit juice
Pinch of Kosher Salt

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Directions

In a mixing bowl, add the pork, achiote paste and the next 13 ingredients. Mix and rub into the meat. Place everything into a zipper bag and place into the refrigerator for 24 hours.
Meanwhile, prepare the pickled onions. In a mixing bowl, add all of the pickling ingredients. Mix well, cover and let stand. Refrigerate overnight.
The next day, preheat the oven to 350ºF.
Line a roasting pan with aluminum foil. Add the pork, then fold and seal the foil so that it forms a tightly sealed packet. Pour 1/2 of a cup of water around the foil, cover and place in the preheated oven. Bake for 2 ½ hours or until the meat is very tender. Open the foil and, when cool enough to handle, shred the pork.
While the pork is cooking, make the salsa. Place all of the salsa ingredients into a mixing bowl and combine well.
To make the tacos, add some of the shredded pork to a tortilla, top with some of the pickled onions and finish with some salsa. Repeat for the remaining tortillas.

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“Campeche Style” Cochinita Pibil Tacos