Achiote Shredded Pork Tacos 3 Recipe

This recipe for achiote-marinated pork tacos perfectly balances tangy, smoky, and savory flavors, making it my go-to for impressing friends at any casual gathering. Plus, slow-cooking the pork makes it melt-in-your-mouth tender, and the addition of fresh toppings like cilantro and queso fresco takes it to another level of deliciousness!

I adore creating dynamic recipes that radiate powerful flavors, and these Achiote Shredded Pork Tacos exemplify that. They begin with a tender boneless pork shoulder married with achiote paste, orange juice, and lime juice.

Cumin, oregano, and smoked paprika round out the palate perfectly, and the juicy, shredded pork is the star of the show. This dish not only hits all the right flavor notes but is also a great part of a healthy diet because it is rich in protein and spices.

Ingredients

• Pork Shoulder: Rich in protein, tender meat perfect for shredding.
• Achiote Paste: A vibrant, earthy spice blend with mild heat.
• Orange Juice: Adds a sweet, citrusy note and tenderizes the meat.
• Lime Juice: Provides a tangy, fresh acidity to the marinade.
• Garlic: Adds depth and savory flavor, enhancing the marinade.
• Cumin: Earthy spice that introduces warm, aromatic notes.
• Dried Oregano: Herbaceous flavor with a hint of bitterness.
• Smoked Paprika: Smoky, sweet spice adding depth and color.

Ingredient Quantities

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• 3 lbs pork shoulder, boneless
• 2 tbsp achiote paste
• 2 tbsp olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 12 corn tortillas
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving
• Pickled red onions, optional
• Queso fresco, crumbled, optional

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Instructions

1. Prepare the Marinade:
Combine achiote paste, olive oil, orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper in a bowl until smooth.

2. Marinate the Pork:
Chop the pork neck into big chunks before placing it in a large ziplock bag or bowl. Pour the marinade over the pork, making sure every piece is thoroughly coated. Chill for at least 4 hours or overnight for the best flavor.

3. Sear the Pork:
In a big oven-safe pot or Dutch oven, warm a bit of olive oil over medium-high heat. Incorporate the marinated pork and get it to brown all over, for about 3-4 minutes per side. It should take around 12-16 minutes total. If your pot isn’t big enough to hold all of the pork at once, you should brown it in two batches. Once the pork is nicely browned, move it to a plate and set it aside.

4. Add Cooking Liquid:
Pork that has been seared goes into the pot along with chicken broth. Gently, so as not to slosh broth onto the coals, stir and scrape at the bottom of the pot with a wooden spoon to release any browned bits of meat that may have stuck there. These bits are what give the broth its flavor.

5. Slow Cook:
Put the lid on the pot and place it in an oven that has been preheated to 325°F (165°C). Let the pork cook for 3-4 hours, or until it is so tender that you can easily shred it with a fork.

6. Shred the Pork:
Take the pork out of the pot and put it on a big cutting board. Shred the meat with two forks, getting rid of any excess fat or gristle.

7. Reduce the Sauce:
Place the pot containing the cooking liquid back on the stove and reduce the mixture by simmering it over medium heat. Let it bubble and foam, and stir it occasionally. You want the liquid to become slightly thickened and reduced to about 2 cups.

8. Toss Pork in Sauce:
Replace the pot with you in it. Pour the sauce over the pork. Stir it. You and the sauce are now one with the pork.

9. Warm the Tortillas:
Briefly, in a dry skillet, warm corn tortillas over medium heat until they are warm, pliable, and slightly charred.

10. Put the Tacos Together: Each tortilla should be filled with some of the portioned-out shredded pork. Top with fresh cilantro, the option of draping the pickled red onions over the top, and crumbled queso fresco. If using it, then serve your tacos with lime wedges.

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ziplock bag or large bowl
7. Large oven-safe pot or Dutch oven with lid
8. Tongs
9. Wooden spoon
10. Plate
11. Forks (for shredding)
12. Skillet
13. Stove
14. Oven

FAQ

• What cut of pork is best for Achiote Shredded Pork Tacos?Pork shoulder without bones is recommended because it has an especially rich flavor and is pleasantly tender.
• Can I use an alternative to achiote paste?In the absence of achiote paste, substitute it with a blend of paprika, ground annatto, and vinegar to achieve a likeness in flavor.
• How long can I marinate the pork?To achieve the best results, marinate the pork for no less than 2 hours, or overnight in the refrigerator. This will yield a deeper flavor.
• What is the best method to cook the pork?The oven or slow cooker works best for achieving pork that is tender enough to shred. Use one of the following methods:
  • Slow cooker on low for 6-8 hours
  • Oven at 300°F (150°C) for 3-4 hours
• Can I make this recipe in advance?It is permissible to cook the pork ahead of time and store it. The refrigerator is acceptable for holding cooked pork for up to 3 days. Reheat it to a safe temperature before serving.
• What are some recommended toppings for these tacos?Toppings you might want to try are fresh cilantro, lime wedges, pickled red onions, and crumbled queso fresco.

Substitutions and Variations

3 lbs of boneless pork shoulder: This can be replaced by using 3 lbs of boneless chicken thighs. These thighs provide a lighter alternative in the meat department.
2 tablespoons achiote paste. Substitute: 1 tablespoon paprika mixed with 1 tablespoon white vinegar.
1/2 cup orange juice: Substitute with 1/2 cup pineapple juice for a tropical twist.
1 tsp cumin, ground: Substitute with 1 tsp coriander, ground, for a different profile.
12 corn tortillas. If you prefer a softer texture, use flour tortillas.

Pro Tips

1. Marinate Longer for Deeper Flavor: If you can, marinate the pork for a full 24 hours instead of just overnight. This allows the flavors to penetrate the meat more deeply, resulting in a richer taste.