Yucatecan Barbecue Pork Tacos
| Serves | 12 |
|---|---|
| Ingredients | Vegetables, Beans, Meat |
| Day Part | Dinner |
| Cuisine Type | Mexican |
This mouth-watering rendition of a shredded pork taco is full of flavor. The tender pork provides a base for some spicy toppings.
Ingredients
32 oz. pinto beans, drained
1 large onion, diced
2 tomatoes, diced
1⁄4 cup lime juice
1⁄8 cup cilantro, chopped
For cascabel drizzle:
8 chiles cascabel
4 garlic cloves
1 onion
For marinade:
1⁄4 cup olive oil
3 tbsp. achiote
1⁄4 cup orange juice, sour
1⁄4 cup lime juice
1⁄4 cup sherry vinegar
3 tbsp. cumin
1 tbsp. oregano
4 cloves garlic, minced
2-lb. pork shoulder
Banana leaves, as needed
2 tbsp. olive oil
12 6-in. corn tortillas
Pickled red onions, as needed
Cilantro, for garnish
Steps
- In a bowl, combine beans, onion, tomatoes, lime juice and cilantro. Season to taste; reserve.
- To prepare cascabel drizzle, lightly toast chiles. Place in dish with enough water to soften. Puree with garlic, onion and salt.
- To prepare marinade, whisk together oil, achiote, citrus juice, vinegar, garlic and spices. Marinate pork for at least 1 hr. Remove meat and pat dry. Wrap pork in banana leaves and roast until tender. Shred meat; reserve.
- Warm corn tortillas until pliable. Stuff tortillas with pork and top with rings of pickled red onions, cascabel drizzle and cilantro. Serve with reserved pinto bean pico de gallo.