Cochinita pibil tacos with pickled red onions

Pork shoulder marinated in achiote and orange juice, then slow-cooked until it shreds, a Yucatán speciality traditionally cooked in an underground pit. Piled into tortillas with sharp pink pickled onions.

Ingredients

• 1200 g Pork shoulder, cut into large chunks
• 60 g Achiote paste
• 2 Oranges, juiced
• 2 Limes, juiced
• 0.4 Garlic, crushed
• 3 g Ground cumin
• 3 g Dried oregano
• 1 g Ground allspice
• 8 g Salt
• 2 Red onions, thinly sliced
• 2 Limes, juiced
• 5 g Caster sugar
• 16 Corn tortillas
• 15 g Fresh coriander
• 2 Avocados, sliced
• 1 Fresh chillies, finely chopped, for the grown-ups

Method

1. Mash the achiote paste with the orange and lime juice, garlic, cumin, oregano, allspice and salt. Rub it over the pork and leave to marinate.
2. Heat the oven to 150°C fan. Put the pork and marinade in a casserole with 100ml water, cover tightly with foil and a lid and cook until it falls apart.
3. Pour boiling water over the red onions, drain, then mix with the lime juice, sugar and a pinch of salt. Leave to turn pink.
4. Shred the pork with two forks in its juices.
5. Warm the tortillas and let everyone build their own tacos with pork, pickled onions, avocado, coriander and chilli.