Cochinita Pibil Tacos with Avocado Crema

Prepare Cochinita Pibil

1. Cut the pork shoulder into 2-inch chunks. In a large bowl, crumble the achiote paste and add orange juice, lime juice, apple cider vinegar, minced garlic, oregano, cumin, black pepper, and salt. Mix well to form a marinade.
2. Add the pork chunks to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
3. Preheat oven to 325°F (160°C). Line a Dutch oven or baking dish with banana leaves, if using, allowing them to hang over the sides. Place the marinated pork and all the marinade into the lined dish.
4. Fold the banana leaves over the pork to cover it, then cover the Dutch oven tightly with its lid or seal the baking dish with foil. Bake for 3-4 hours, or until the pork is fork-tender and easily shreds.
5. Remove the pork from the oven and carefully uncover. Shred the pork using two forks, mixing it with the flavorful juices in the pan. Keep warm.

Make Avocado Crema

1. In a food processor or blender, combine the ripe avocados, sour cream, lime juice, chopped cilantro, and salt. Process until smooth and creamy.
2. Taste and adjust seasoning if necessary. Set aside.

Assemble Tacos

1. Warm the corn tortillas on a comal, dry skillet, or microwave until soft and pliable.
2. Fill each warm tortilla with a generous amount of shredded cochinita pibil.
3. Top with a drizzle of avocado crema and a spoonful of quick-pickled red onions. Garnish with fresh cilantro, if desired.
4. Serve immediately and enjoy the authentic flavors!