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Spicy Cochinita (Roast Pork) Tacos

Mexican
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Recipe uses Chipotle Sauce
Recipe uses Chipotle Sauce, Green Jalapeño Sauce
Chipotle Sauce, Green Jalapeño Sauce
Servings:
24 tacos or 6-8 servings
Spicy Cochinita (Roast Pork) Tacos
Spicy Cochinita (Roast Pork) Tacos

Ingredients

For Pork
1 6-pound Smithfield® Prime Fresh Pork Shoulder Roast
For pork marinade
1 whole head garlic, separated into individual unpeeled cloves
2 tablespoons vegetable oil
1/4 cup achiote pepper powder
3 whole cloves
1 cinnamon stick
2 tablespoons whole black peppercorns
1 tablespoon Mexican cumin
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon garlic powder
3/4 cup orange juice
1/4 cup white vinegar
2 tablespoons soy sauce
1 tablespoon Kosher salt
For pork parcels
4 12-inch banana leaves, or enough to cover pork
4 Roma tomatoes, roughly chopped
1 red or orange bell pepper, roughly chopped
1 onion, roughly chopped
8 bay leaves
For tacos
24 corn tortillas
1 bunch cilantro, stems removed and chopped
1/2 pound of queso fresco, crumbled for topping
4-6 limes, cut into wedges
Other materials
Kitchen twine

Preparation

For pork marinade

Over an open flame, lightly char garlic cloves with skin on, set aside and let cool. Peel away the blackened skins and set aside.

In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer the mixture to a blender, add orange juice, vinegar, soy sauce, TABASCO® Chipotle Sauce and a big pinch of salt. Blend until smooth, taste, and if needed add more salt.

Pour marinade over pork shoulder and rub it in with hands. Cover with foil, refrigerate, and let it rest at least 1 hour or overnight if possible.

For pork parcels

Pre-heat oven to 250°F.

Lay out 2 to 4 overlapping banana leaves on a clean work surface. Place marinated pork in the center and top with chopped tomatoes, bell pepper, onion, and bay leaves. Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure parcel with kitchen twine and transfer parcel to an oven-safe baking sheet. Cook for 6 hours. Remove parcel from oven and unwrap banana leaves. Feel free to reserve tomatoes, bell pepper, and onion for tacos. With two forks, shred pork and set aside in large bowl.

Serving Suggestion

Place pork in middle of warm corn tortillas, and garnish with cilantro, queso fresco, TABASCO® Green Sauce, and a lime wedge.

You may also like:

You will need:

Chipotle Sauce

A smoky, flavorful sauce. Pairs well with any BBQ dish.

Chipotle Sauce

You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce