Entree: Mexico – Puebla – Tacos Árabes (Pita-style flour tortillas filled with marinated spit-roasted pork and simple garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–2 inch (2–5 cm) cubes for marinating
- 4 tbsp (60 ml) achiote paste
- 1/4 cup (60 ml) white vinegar
- 1/2 cup (120 ml) orange juice
- 4 cloves garlic, minced
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 8–12 thick flour tortillas or small pita-style rounds (6–8 inch), warmed
- 1 small white onion, finely chopped
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 lime, cut into wedges
- 1 cup (240 ml) pineapple salsa or diced pineapple (optional) for traditional contrast
- 1/2 cup (120 ml) crema mexicana or plain Mexican crema (or use sour cream as substitute)

Instructions

1. In a large bowl combine achiote paste, white vinegar, orange juice, minced garlic, oregano, cumin, kosher salt, black pepper, and vegetable oil to make a marinade.
2. Add the cubed pork shoulder to the marinade, toss to coat thoroughly, cover, and refrigerate at least 4 hours or overnight for best flavor.
3. Preheat oven to 325°F (160°C). Arrange marinated pork in a roasting pan with some of the marinade, cover tightly with foil, and roast 2–2½ hours until very tender and easily shredded.
4. Remove pork from oven, shred or finely chop to mimic traditonal carved texture, and return to the pan to crisp slightly under the broiler for 3–5 minutes if desired, stirring once for even browning.
5. Warm the thick flour tortillas or pita-style rounds. Assemble by placing a generous portion of the shredded pork on each tortilla.
6. Top with chopped white onion, cilantro, a spoonful of pineapple salsa or diced pineapple if using, and a drizzle of crema mexicana. Serve with lime wedges on the side.