Mango Cochinita Pibil Tacos

Pulled pork shoulder marinated and braised in mango purée, achiote paste, orange juice, and lime. Pulled and served on a trio of fresh corn tortillas then topped with picked mangoes, pickled red onions, Cotija cheese, and fresh cilantro.

Total Time:

Servings:
10

Ingredients

PICKLED MANGO INGREDIENTS:

1 cup water

1 cup apple cider vinegar

½ Tbsp salt, kosher

2 Tbsp sugar

2 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

MANGO COCHINITA PIBIL INGREDIENTS:

3 lbs pork shoulder, quartered

2 cups mango purée

¾ cup achiote paste

2 cups DOLE Pineapple juice

¼ cup lime juice

2 Tbsp salt, kosher

2 Tbsp oil, for searing

MANGO COCHINITA PIBIL TACO INGREDIENTS:

30 ea. corn tortillas, 5”

5 cups Mango Cochinita Pibil, sub-recipe

2 cups Pickled Mango, sub-recipe

¾ cup pickled red onion, sliced

¾ cup Cotija cheese

¾ cup cilantro, picked

Directions

PICKLED MANGO DIRECTIONS:

In medium saucepan add water, apple cider vinegar, salt and sugar, heat on medium-high until it simmers, and sugar is melted. Remove from heat; transfer to container with lid and refrigerate until cooled.
Once cooled, pour pickling liquid over mango cubes and let marinate for at least 2 hours before use.

MANGO COCHINITA PIBIL DIRECTIONS:

Preheat oven to 325° F.
Using paper towels, pat dry the pork; season with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear pork on all sides until a golden crust forms. About 4-5 minutes.
Add mango purée, achiote paste, pineapple juice, lime juice and salt. Cover pan and place in oven to braise until meat is fork tender, about 3 hours.
Taste braising liquid for salt level at halfway cooking point; add salt if needed.
Once cooked, shred pork before use.

TO SERVE:

For each serving, grill 3 corn tortillas; place on serving plate.
Top each tortilla with 3 Tbsp pulled pork (Mango Cochinita Pibil), 1 Tbsp pickled mangoes, 1 tsp pickled red onion slices, 1 tsp Cotija cheese and 1 tsp fresh cilantro. Serve immediately.