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2 lbs. boneless pork shoulder
Patricia Quintana Achiote Sauce
2 oz Fresh orange juice
Red pickled onions
1 Red onion, thinly sliced
¼ cup White vinegar
¼ tsp Salt
½ tsp Sugar
1 cup Water
Patricia Quintana Three Chiles Salsa
Corn tortillas or tostadas
Refried beans
Persons 4
Serving Size 1 plate
Prep Time 5 minutes
Cook Time 2 hours
Wait Time 5 minutes
Total Time 2 hours, 5 minutes
Mexican Pork
Mix Patricia Quintana Achiote Sauce and orange juice and marinate the pork, add salt and pepper to taste. Place in a slow cooker
Cook until soft:
Slow cook: overnight on LOW
Instant pot: 30 min on HIGH
Shred meat and Toss in remaining Sauce.
Assemble:
On a taco shell or tortilla add Cochinita Pibil, top with pickled onions and add Patricia Quintana Three Chiles Salsa for spicy taste.
Red pickled onions
Sauté onion, add vinegar, water, salt and sugar until reaches a simmer
Store in a mason jar or a container with lid
Let the onions marinate for 30 minutes and they will be ready to eat, refrigerate.
