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: 10Ingredients
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.
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