Finish these tasty tacos with some of my favorite toppings, like toasted chile de árbol salsa, tomatillo avocado salsa, salsa de mesa (table salsa), and Mexican crema.
These pibil-style pulled pork tacos will surely please a big crowd! This dish was inspired by cochinita pibil, a classic slow-roasted pork dish from the Yucatán. It's traditionally cooked slow and low, covered in banana leaves, but foil paper is an adequate substitute that works when banana leaves aren't available. I was asked to cater a dinner for 20 people and I really wanted to introduce them to something new. I made my always-favorite chile limón chicken, but the pork pibil was the winner on that night.
I typically serve pork pibil on a big platter with homemade flour tortillas or baked corn tostadas, but for this recipe, I assembled them into tacos!
Combine all of the ingredients for the marinade in the blender and blend until smooth. Taste for salt and set aside.
For the Pork
Transfer the pork shoulder to the roasting pan, skin side up. Pour all of the marinade over pork and use your hands to make sure it is coated evenly. Add the 2 cups of water to the pan. Cover tightly with foil paper and cover with lid. The pork has to roast for 11 hours. I would set my timer for every 3 hours and check the water level.
The last hour of cooking time, remove the lid and foil paper and return to oven. Remove from oven and let cool slightly. Remove excess fat, skin and bone. Pull or shred the pork and transfer to serving dish. Pour the broth over the shredded pork. Serve right away or let cool completely and store covered in the refrigerator until ready to serve.
Assemble them into tacos with corn tortillas. Garnish with lime, onion, cilantro, and your favorite salsas.
For a Mexican-themed party, serve up some beef chili, chicken chile verde, and pibil pork. Add your favorite salsas and homemade chips, tortillas, and tostadas.