Cochinita Pibil Tacos

Bring the Yucatan to your home using ZENB Roasted Tomato Gourmet Pasta Sauce, pork and a spicy salsa verde. These tacos are a good source of protein, and can feed a crowd!  

pork

• 2 pounds boneless pork shoulder, trimmed, cut into 2 pieces
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

marinade

• 1 carton (15.5 ounces) ZENB Roasted Tomato Sauce, divided
• 2 limes, juiced
• 1 large orange, juiced
• 1 small onion, coarsely chopped
• 4 cloves garlic
• 1 tablespoon achiote paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 3 banana leaves, thawed, rinsed

salsa verde

• 3 limes, juiced
• 1 ripe avocado
• 1 small shallot, coarsely chopped
• 1 small clove garlic
• ½ to 1 serrano chile pepper, seeded, coarsely chopped
• ½ cup loosely packed cilantro leaves
• ¼ cup mint leaves
• ½ teaspoon kosher salt
• 1/4 cup water

• 16 corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 2 limes, cut into wedges
• fresh cilantro sprig

INSTRUCTIONS

1.

For the pork: Season pork evenly with salt and pepper. Blend all marinade ingredients until smooth. Place pork and marinade in large sealable plastic bag; remove air to seal. Massage bag to ensure all surfaces are well coated. Refrigerate at least 1 hour and up to overnight.

2.

Preheat oven to 300°F. Line Dutch oven with banana leaves, leaving a 6-inch over hang on all sides. Add pork and marinade to pot. Fold leaves over top of pork; cover tightly with lid. Bake 4 hours or until pork is fork tender.

3.

Let pork cool slightly. Coarsely shred with two forks. Combine pork with liquid in the pot; keep warm.

4.

For the salsa verde: Add all ingredients to blender jar. Blend until smooth.

5.

Serve pork as a taco bar with tortillas, cheese, lime wedges, fresh cilantro sprigs and salsa verde.