Mexican Pulled Pork Taco (Cochinita)
  • Chef: Helen Tzouganatos 
  • Serves: 20 tacos
  • Time: 1 hour and 10 minutes 


  • 1kg pork leg or shoulder, cut into 5cm chunks 

Pork Marinade

  • ¾ cup white wine vinegar or apple cider vinegar 
  • ¾ cup water 
  • 50g achiote paste 
  • 1 brown onion, halved 
  • 1 garlic clove 
  • 1 tbsp sea salt flakes

Pickled Red Onion

  • 1 red onion, thinly sliced 
  • 1 lime, juice 
  • ½ tsp sea salt flakes 

To serve

  • Gluten-free corn tortillas 
  • Red cabbage, shredded 
  • Coriander, chopped 


Combine all marinade ingredients in a food processor and blitz to form a smooth paste. 

Place pork in a pressure cooker or large pot and pour over marinade. Close the lid and cook for 1 hour on low setting or 2.5 to 3 hours on low heat in a regular pot. While pork is cooking prepare the pickled onion by combining onion, lime juice and sea salt in a bowl. Set the onion aside for 1 hour to pickle. Once tender, use 2 forks to shred the pork. 

Cook tortillas directly on open fire for maximum heat and crispy edges. Heat on one side for about 10 seconds and flip over for another 10 seconds. If you’d prefer to use a frypan, cook tortillas over dry heat. Cover tortillas with a tea towel to keep warm and soft. 

To serve fill warm tortilla with pork, pickled onion, cabbage and coriander.