Is it Taco Tuesday already?! Awesome! I made these Mexican Barbecue Pork Tacos, aka Cochinita Pibil, which are super delicious. The pork, black beans, avocado salsa, cabbage, and pickled onions were all pre-prepared thanks to my Good Eggs’ dinner kit, but that doesn’t mean I can’t provide you with a recipe to replicate this dish!
Googling around for some of my favorite bloggers’ recipes, I found a great way to make easy-peasy Mexican slow cooker pork as well as pickled red onions. While I haven’t cooked up these exact recipes, I already know they’re great because 1. I trust their cooking skills, and 2. I’ve made very similar dishes before!
What about the rest of the ingredients? They’re all pretty easy to buy at a conventional grocery store, so if you want to make taco night an easy night, I suggest picking up a can of black beans and avocado salsa!
If you want to make this recipe even easier, you don't have to fry the tortillas! Good Eggs actually recommended wrapping them in foil and warming them in the oven. But because I enjoy frying my tortillas, I included those instructions in the recipe below. The rest of the recipe is adapted pretty much per Good Eggs' original instructions.
Also, if you do live in the San Francisco Bay Area, I recommend checking Good Eggs out. Their grocery delivery is exceptional and these dinner kits are too darn tasty to pass up! If you don't live in the Bay, sorry for bragging, but at least you have this recipe below!
Mexican Barbecue Pork Tacos
Time: 4 Hours, 15 Minutes
Mexican slow cooker pork
1.5 cups pickled red onions
2 cups shredded cabbage
2 tbsp apple cider vinegar
2 tsp sugar
4 limes, cut into wedges
1 tbsp extra-virgin olive oil
Canola oil, for frying
24 corn tortillas
2 (15 oz) cans refried black beans
2 cups avocado salsa
1/2 bunch cilantro
Prepare the slow cooker pork and pickled red onions per the recipes linked above.
Add cabbage to a medium bowl. In a small skillet, heat vinegar, sugar, and 1 tsp salt over medium heat until the sugar and salt dissolve. Add to shredded cabbage and toss with the juice of one lime, olive oil, and a pinch of salt.
Heat enough canola oil to line the bottom of a small skillet and heat over medium heat. Add one tortilla at a time, and fry on each side, flipping with tongs, about 20-30 seconds, until crisp. Transfer to a paper towel-lined plate, separating each tortilla with a paper towel to blot out excess oil. Keep warm.
Reheat the pork and and beans separately in the microwave or on the stovetop over medium heat until warm.
To assemble the tacos, pile the pork onto the tortillas, and top with avocado salsa, pickled red onions, and a couple sprigs of cilantro. Serve with warmed beans and cabbage salad!