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Cochinita Pibil Tacos

Big Green Egg

Servings

4

Cook Time

8 hours

Cuisine

Mexican

Category

Dinner

Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked in a pit."

The dish centers on pork (traditionally a whole suckling pig, though today usually pork shoulder) that's marinated in a bright, earthy paste and slow-cooked until it's meltingly tender and easy to shred.

Cochinita Pibil Tacos

Ingredients

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    • 1 pork Boston butt, 7 to 8 lb

    • 120 g Big Green Egg Sweet & Smoky Rub

    • Banana leaves

    • Corn tortillas

    • Fresh cilantro, for garnish

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    • 100 g achiote paste

    • 5 garlic cloves

    • 2 tbsp dried oregano

    • 4 tbsp salt

    • 2 tbsp black peppercorns, toasted

    • 1 tbsp whole cloves, toasted

    • 1 cinnamon stick, toasted

    • 500 ml sour orange juice

    • 30 ml apple cider vinegar

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    • 1 large red onion, thinly sliced

    • 4 green habanero peppers, finely diced

    • Juice of 10 limes

    • 50 ml vinegar

    • 1 tsp dried oregano

    • 1 tsp salt

    • 1 cup fresh cilantro, finely chopped

    Directions

    1. Cut the pork Boston butt into large pieces. Season generously with the Big Green Egg Sweet & Smoky Rub.

    2. Set the EGG for indirect cooking at 275°F/135°C. Add cherry smoking wood for flavor. Place the pork on the cooking grid and smoke for 2 hours.

    3. While the pork is smoking, prepare the cochinita pibil marinade. Blend the achiote paste, garlic, dried oregano, salt, toasted black peppercorns, toasted cloves, toasted cinnamon stick, sour orange juice, and apple cider vinegar until smooth.

    4. Remove the pork from the EGG and place the pieces in a roasting tray lined with banana leaves. Pour the marinade over the pork. Wrap the pork with the banana leaves, then cover the tray tightly with aluminum foil.

    5. Increase the EGG temperature to 350°F/175°C and continue cooking indirectly for 4 to 5 hours, or until the pork is fork-tender.

    6. While the pork cooks, prepare the pickled red onion with habanero. In a bowl, combine the sliced red onion, diced habanero peppers, lime juice, vinegar, oregano, and salt. Mix well and let it sit until ready to serve.

    7. Once the pork is fork-tender, remove it from the EGG and let it rest, still wrapped, for at least 30 minutes.

    8. Shred the pork and mix it with the marinade and cooking juices from the tray.

    9. Warm the corn tortillas on a griddle.

    10. Assemble the tacos with warm corn tortillas, cochinita pibil, pickled red onion with habanero, and fresh cilantro for garnish.

    Recipes