The best pulled pork Taco on the planet!
The first time I had this we were in the Yucatan. My Mom had friends who had retired to Progreso and they would line up houses for their friends during the winter months so they would have company. The locals don’t go to the beach in the winter, so Mom was able to get a wonderful house right on the beach for a month and all the kids would pick a week and bring the grand kids down to visit. Those were some wonderful trips. We were off the beaten path and away from all the tourist spots so we got to experience the “Real Mexico”.
We arrived on a Sunday afternoon just in time to go to the town square to get Cohinita for dinner. This is the traditional Yucatan Sunday dinner. They roast a whole pig covered in Achiote and wrapped in banana leaves, then serve it up to who ever comes along to buy it for their dinner. You take your own container with you and they load it up with however much you want, they weigh it, you pay and and your off to the tortilla factory for fresh tortillas. Serve this up with some black beans and you have everything you need for the best pulled pork tacos you’ve ever had.
It was love at first bite. I knew I had to recreate this. So I got with our hosts, who connected me to some locals to find out how they did it. There was no way I was ever going to be able to roast a whole pig in banana leaves but I figured that I could do this with a pork butt, and sure enough it worked. I have made this a lot of times over the years and friends and family alike just love it. You need to make sure that you buy the right Achiote or it won’t come out right, I know this because I have used different brands over the years and none of them have the same flavor as the El Yucateco. It can be found in most Mexican markets or on Amazon.
All you do it slather the Achiote mixture all over the pork roast, put it in the crock pot and leave it alone for 5-6 hours. Then shred it and serve. How easy is that for Taco Tuesday. Traditionally it is served with black beans, chopped white onions, and minced radishes. I like mine a little fancier, Cohinita with Mango Salsa is a great combination.
Left overs make great quesadillas or an amazing omelet. You could even use the shredded meat for a taco salad.
Cohinita with Mango Salsa
Yield 12-15 Servings
For the Pork
1 3-4lb pork roast, de-boned and rolled works best but you can use a pork butt.
3/4 of a 100g package of Achiote seasoning
6 T orange juice divided
For the Mango Salsa
2 mango's cut in to 1/4' cubes
1 small Jalapeno minced
1/2 cup diced red onion
Juice from 1 lime
1/4 cup chopped cilantro
1/2 t salt
For the Pork
Place 3/4 of the brick of Achiote in a small bowl and mix well with the vinegar and 3 T orange juice until it forms a goopy paste. Use a fork, you have to break up the brick into the liquid. Season the pork well with salt and place in a crock pot, then spread the Achiote paste all over it, add the additional 3T of orange juice to the bottom of the crock and cook on Medium to High heat until the meat is falling apart, about 5-6 hours. Don't worry that it seems dry when you put it in the crock pot, there is a lot of juice in the meat and it will come out as it cooks. Take the roast out of the crock pot and shred the meat then return it to the crock pot with the juices in the pan.
For the Mango Salsa
Diced the onion first and add the lime juice and salt and let it sit while you cut up everything else. This will allow the onion to mellow out a bit. Then add the rest of the ingredients, mix well and serve.
You need to make sure that you buy the right Achiote or it won't come out right, I know this because I have used different brands over the years and none of them have the same flavor as the El Yucateco. It can be found in most Mexican markets or on Amazon.
A word of warning..... this stuff stains, so be careful when working with it or you will ruin whatever your wearing, not to mention your white tea towels. A good soak in Oxyclean will remove it but you have to use it before the stain sets.