Time: 6 hours 50 minutes
Complexity: average
Servings: 10

The filling of these pulled pork tacos offers a vibrant, multi-toned flavor. Citrus, pineapple, and achiote paste give the dish a vibrant and exotic flavor, just like Mexico itself, its home. Toppings like pickled habaneros, red onions, shredded red cabbage, and Mexican crema (a type of sour cream) play an important role. Orange peels, placed in the bottom of the slow cooker, add flavor, but can also be slightly bitter, so it's best to use them sparingly.

Ingredients:

Pulled pork

• 2 tablespoons of vegetable oil
• 1 white onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons achiote paste
• 1.5 cups freshly squeezed orange juice, keep the peel (from 6 oranges)
• 1/3 tbsp. pineapple juice
• 1.1 kg pork neck, cut into 7.6 cm cubes
• 2 bay leaves
• 24 warmed corn tortillas

Pickled habaneros

• 5 habanero peppers, stemmed, seeded and finely chopped
• Juice from 2 limes
• 1 tbsp. l. olive oil
• 1 teaspoon chopped dried oregano
• 1/2 tsp salt

Pickled red onions

• 2/3 cup freshly squeezed lime juice (from about 5 limes)
• 1/4 cup olive oil
• 1 tbsp chopped dried oregano
• 1 teaspoon of salt
• 1 red onion, quartered and then cut into 2.5cm strips

Additional topping options

• Shredded red cabbage
• Mexican cream or sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet onion, garlic, achiote paste, Oranges, Pineapple juice, pork, bay leaf, tortilla, Habañero pepper, lime, oregano, red onion, red cabbage, sour cream

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Preparation:

Step 1
• Pulled Pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and cook until fragrant and slightly softened, about 2 minutes more. Add the achiote paste and mix well. Pour in the orange and pineapple juice, bring to a boil, then turn off the heat and carefully pour the mixture into a blender. Let cool. Blend until smooth, about 2 minutes more.
Step 2
• Season the pork neck generously with salt and pepper. Place the orange peels in the bottom of a slow cooker (5.2–5.7 quarts), orange side up (this will add more flavor and prevent the meat from becoming too dry). Arrange the pork on top of the orange peels. Pour the achiote sauce into the slow cooker. Cover and set the heat to high. Cook until the pork is tender and shreddable, about 5 hours.
Step 3
• Turn off the slow cooker. Remove and discard the orange peels. Let the pork cool slightly before shredding. Using two forks or clean hands, tear the meat into shreds. Return the shredded pork to the slow cooker with the sauce and keep warm until ready to serve.
Step 4
• Pickled Habaneros: In a small bowl, combine the habanero peppers with lime juice, olive oil, oregano, and salt. Mix well. Let sit for at least 20 minutes. Can be made up to a day ahead.
Step 5
• Pickled Red Onions: In a medium bowl, combine the lime juice, olive oil, oregano, salt, and onion. Mix well. Let sit for 30 minutes. Can be made up to a day ahead.
  
  Serve the pork in warmed corn tortillas with marinated habaneros, red onions, coarsely shredded cabbage and Mexican cream.

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