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Yucatán-style cochinita pibil pork tucked into tortillas with pickled red onion and habanero salsa. These high protein tacos deliver smoky, citrusy flavors perfect for a family taco feast.
In a blender, combine orange juice, lime juice, achiote paste, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
Cut the pork shoulder into large chunks. Place in a large bowl and pour the marinade over the pork, coating well. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat your oven to 300°F. Transfer the marinated pork and all marinade to a Dutch oven, cover tightly with lid or foil. Bake for 4 hours until pork is fork-tender.
While pork cooks, thinly slice the red onion and habanero. In a bowl, combine with apple cider vinegar and a pinch of salt. Let sit at room temperature for at least 1 hour to lightly pickle.
Remove pork from the oven, shred with two forks inside the cooking pot, and mix with pan juices. Warm the corn tortillas on a dry skillet over medium heat right before serving.
To serve, fill each tortilla with shredded cochinita, and top with pickled red onion and habanero salsa. Serve immediately.
