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.
Allergens: Dairy Cotija cheese
MANGO COCHINITA PIBIL TACO INGREDIENTS:
Corn tortillas, 5”
Mango Cochinita Pibil, sub-recipe
Pickled Mango, sub-recipe
Pickled red onion, sliced
PICKLED MANGO INGREDIENTS:
Apple cider vinegar
DOLE® Chef-Ready Cuts Mango Cubes, thawed
MANGO COCHINITA PIBIL INGREDIENTS:
Pork shoulder, quartered
DOLE Chef-Ready Frozen Mango Purée, thawed
DOLE Pineapple juice
Lime juice, fresh
Oil, for searing
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.
For each serving, grill 3 corn tortillas; place on serving plate.
Top each tortilla with 3 Tablespoons pulled pork (Mango Cochinita Pibil), 1 Tablespoon Pickled Mangoes, 1 teaspoon pickled red onion slices, 1 teaspoon Cotija cheese and 1 teaspoon fresh cilantro. Serve immediately.