Pork Pibil Tacos
- 1 cup achiote paste
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 1 1⁄3 cups white vinegar
- 3 tablespoons dried oregano
- 4 teaspoons kosher salt
- 4 pound boneless pork shoulder cut into 2-inch pieces
- 2 banana leaves 28 inches long
- 12 tortillas
- Salsa Habanera:
- 2 cups water Boiling
- 1 medium red onion thinly sliced
- 4 cloves garlic thinly sliced
- 2 habanero peppers thinly sliced
- 1 bay leaf
This homemade Pork Pibil Tacos recipe was inspired by my Mexican roots. This is usually prepared in a Pib, a hole filled with heated stones, on top of which pork or chicken meat is wrapped in banana leaves and cooked for hours. This cooking method was once prevalent throughout the state of Yucatán.
This is an easy homemade version prepared in a Dutch oven, loaded with achiote paste and citrus juices, that's ideal for a taco night.
While you cook the pork you can also prepare a traditional spicy salsa that pairs perfect with this recipe.