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Yucatecan Barbecue Pork Tacos

This mouth-watering rendition of a shredded pork taco is full of flavor. The tender pork provides a base for some spicy toppings.

At a glance
Main Ingredient
Pork
Cuisine Type
Mexican
Menu Part
Entrée
Serves
12
Yield: 12

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

Methods/Steps

1. In a bowl, combine beans, onion, tomatoes, lime juice and cilantro. Season to taste; reserve.

2. To prepare cascabel drizzle, lightly toast chiles. Place in dish with enough water to soften. Puree with garlic, onion and salt.

3. 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.

4. 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.

Related Terms:

Pork, Mexican, Entrée

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