Slow-braise pork shoulder marinated in achiote paste, orange juice, and white vinegar until the meat is tender enough to shred with forks. Serve on warm corn tortillas topped with a sharp habanero and red onion salsa.
Marinating the meat overnight is the most critical step for developing the deep, earthy flavours characteristic of the Yucatan Peninsula.
The authentic marinade
Combine achiote paste, orange juice, white vinegar, oregano, onion, and garlic in a blender to create a rich, orange-hued marinade. Rub this mixture thoroughly into pork shoulder portions to ensure the flavour penetrates the meat before slow-cooking.
Slow-cooking and texture
Cook the marinated pork in a slow cooker for 3 to 4 hours on low, submerged in water, or bake in an oven at 180 degrees Celsius for 2 to 3 hours. The meat is finished when you can squeeze it and it falls apart effortlessly.
Shredding and serving
Remove the pork from the liquid and shred it using two forks, stirring in 3 to 4 spoons of the cooking liquid to maintain moisture. Pair the pork with Xnipec salsa, a mix of finely sliced red onion, habanero chillies, and lime juice for a bright, acidic contrast.
The importance of the tortilla
Mainstream supermarkets in Australia often sell flour tortillas or instant corn wraps, but these lack the structural integrity and taste of traditional masa. When we stone-grind our corn fresh each day rather than using instant masa harina, the resulting tortilla supports heavy braised meats without tearing.
Where to find them in Australia
You can purchase our authentic nixtmalized tortillas online or at our store and through selected independent grocers across the country.
