Food connects us across borders, and these tacos are a delicious example. This pulled pork tacos recipe was created exclusively for Michaela’s Kitchen by Colombian chef Daniela Baena as part of our International Collaborations series — chefs from around the world share their culinary traditions through video lessons and recipes.
While tacos are recognized globally, the authentic Mexican versions are often missing from home kitchens. Real tacos are built on soft corn tortillas with a single star filling, complemented by simple sauces or pickles that enhance the main flavor rather than overpower it.
In this cooking-class-style recipe, you’ll make everything from scratch: citrus-marinated pork slow-cooked in the Yucatán-style pibil tradition, handmade corn tortillas, and a bright onion-lime topping. It’s more than a meal — it’s a culinary journey.
Let’s dive in.
Ingredient Notes and Preparation Tips
To make these pulled pork tacos truly shine, the choice and preparation of your ingredients are just as important as the cooking itself.
The Meat – Starting with the pork, select a fatty, collagen-rich cut, such as pork ribs or pork loin. Trim any excess surface moisture, but there’s no need to remove the fat entirely — it’s essential for keeping the meat tender and flavorful during slow cooking.
Citrus Marinade – Use freshly squeezed orange juice whenever possible, as it brings natural sweetness and brightness that bottled juice can’t match. Your garlic and onions should be peeled and chopped, while the tomato should be washed and roughly diced — ripe, juicy tomatoes work best. The achiote paste is a key flavoring ingredient; if you can’t find it, paprika can be used as a substitute, though the color and aroma will differ slightly.
Corn Tortillas- You can use yellow or white corn flour, but the most important thing is that it is precooked and finely ground. For consistency and authentic flavor, the brand par excellence is Harina PAN. Mix it with room-temperature water and a pinch of salt to create a smooth, pliable dough. Resting the dough before shaping ensures tender, soft tortillas.
Fresh Herbs – Rinse and dry fresh herbs like cilantro thoroughly, and prepare any toppings or chilis to match your preferred heat level. Paying attention to washing, peeling, chopping, and choosing the right quality ingredients ensures every bite of your pulled pork tacos is flavorful, balanced, and true to the authentic Cochinita Pibil tradition.
How to Make Pulled Pork for Tacos
Preparing the Pork
Start by blending orange juice, achiote paste, tomato, garlic, onion, and spices until smooth. Strain for a silky marinade that will evenly penetrate the meat. Coat the pork thoroughly in the marinade, cover tightly, and refrigerate overnight. This long marination develops the characteristic citrus-spice depth of authentic Cochinita Pibil.
If you have banana leaves, rinse them under cold water and pat dry. Cut them to fit the bottom and sides of your pot or baking dish. The leaves add a subtle earthy aroma and help keep the pork moist during the long cooking.
If you don’t have banana leaves, don’t worry — simply use a covered oven-safe pot or tightly wrap the pork in foil. The flavor will be slightly different, but the pork will still be tender and delicious.
Place the marinated pork in the prepared pot. Pour any remaining marinade over the meat, then cover with additional banana leaves (or foil) to lock in moisture. Make sure the pork is fully covered; this prevents it from drying out and helps the spices penetrate evenly.
Cooking the Pulled Pork
Cook using one of these methods:
1. Pressure Cooker (Fast Option)
- Set the pressure cooker to high pressure.
- Cook the pork for 30–35 minutes for this amount.
- Release pressure naturally for about 10 minutes before opening.
- Check for tenderness — the pork should easily shred with a fork.
2. Oven Bain-Marie (Traditional Slow Cooking)
- Preheat the oven to 160°C / 320°F.
- Place the pot or baking dish in a larger tray filled halfway with hot water (bain-marie).
- Cover tightly with a lid or foil.
- Cook for 1.5–2 hours, checking after 90 minutes. The meat should be very tender and easily pulled apart.
Pro Tips: 1- For extra flavor, you can spoon some of the cooking liquid over the pork halfway through cooking. 2- Avoid lifting the lid too often, this lets heat escape and slows cooking.
Shredding and Caramelizing
Once the pork is tender, remove it from the pot and shred it using two forks. Mix the shredded meat with the cooking juices for maximum flavor.
For extra depth and slightly crispy edges, spread the shredded pork on a baking tray and bake at 180°C / 350°F for 10–15 minutes, stirring occasionally, until the edges begin to caramelize.
This step is optional but highly recommended — it adds texture and intensifies the rich citrus-achiote flavor.
Making Handmade Corn Tortillas
Making your own corn tortillas might seem intimidating at first, but it’s actually very approachable and incredibly rewarding. Start by combining your precooked instant corn flour with a pinch of salt in a medium mixing bowl. Slowly add the water while kneading the dough with your hands until it becomes soft, smooth, and pliable. The texture should be slightly tacky to the touch, but not sticky or crumbly — if it feels too dry, add a few drops of water at a time; if it’s too wet, sprinkle in a bit more corn flour.
Once the dough is ready, cover it with a damp cloth or plastic wrap and let it rest for about 20–30 minutes. This step is crucial because it allows the flour to fully hydrate, which results in tortillas that are tender and easy to shape.
After resting, divide the dough into small balls, roughly the size of a golf ball, and keep them covered while you work to prevent drying. To shape each tortilla, place a ball between two sheets of clean plastic or parchment paper, and gently press or roll it into a thin, round disc. Aim for a diameter of about 12–15 centimeters (5–6 inches). The goal is a uniform thickness so the tortillas cook evenly.
Cook the Tortillas
Preheat a dry, non-stick skillet or cast-iron pan over medium-high heat. Carefully transfer a tortilla onto the hot surface and cook it for one to two minutes on the first side. You’ll notice it starting to puff slightly — you can gently press it with a spatula to encourage this. Flip the tortilla and cook the other side until lightly golden with small brown spots, taking care not to burn it. Repeat the process with the remaining dough, keeping the cooked tortillas wrapped in a clean kitchen towel or in a tortilla warmer to retain their heat and softness.
Preparing the Ixim Sauce
The Ixim sauce is a bright, tangy accompaniment that perfectly balances the rich, slow-cooked pulled pork. To make it, start by finely slicing half a red onion into thin julienne strips. Place the onion in a small bowl and add the juice of one freshly squeezed lime. The acidity from the lime not only adds a refreshing tang but also gently softens the onion, mellowing its sharpness while keeping a bit of crunch.
Season the mixture with a pinch of salt and freshly ground black pepper to taste, which enhances the natural flavors of the ingredients. If you like a little heat, add finely chopped habanero or red chili — just a small amount at first, since it can quickly become quite spicy. Sprinkle in about half a teaspoon of dried oregano for a subtle earthy note that ties the flavors together.
Now, let the sauce sit for about 10 minutes at room temperature. This resting period allows the lime juice to lightly pickle the onions and lets the flavors meld, resulting in a vibrant, zesty topping that adds freshness to every bite of your tacos. Before serving, give it a gentle stir and taste to adjust seasoning if needed — a little extra lime or salt can make it even more lively.
Assembling the Tacos
To assemble, place a portion of warm shredded pork on each tortilla. Add a spoonful of the Ixim sauce, sprinkle generously with fresh cilantro, and fold the tortilla in half. Serve immediately while everything is hot, fragrant, and full of vibrant flavor.
Video Cooking Class with Chef Daniela Baena
To make this pulled pork tacos recipe even more approachable, chef Daniela Baena has prepared a full video series exclusively for Micaela’s Kitchen. There are 5 consecutive lessons that guide you through every step — from marinating and slow-cooking the pork, to making soft corn tortillas, preparing the Ixim sauce, assembling the tacos, and serving them beautifully.
Even if you prefer reading the recipe, watching the videos adds a true cooking-class experience, allowing you to see techniques in action, pick up chef tips, and learn little tricks that make all the difference.
You can start right here with the first lesson:
This introductory video covers the basics of preparing the pork marinade and getting it ready for slow cooking. After watching, you’ll be ready to follow along with the remaining lessons in the series on our [YouTube channel].
Be sure to follow the full series to master each step and enjoy authentic Cochinita Pibil tacos just like Chef Daniela makes them in her own kitchen.
Storage and Freezing
Pulled Pork Filling: Once cooked and cooled, place the shredded pork in an airtight container. In the refrigerator, it will stay fresh for up to 3 days. If you want to store it longer, place shredded pork in a freezer-safe container or bag, removing as much air as possible, and it will keep for up to 2 months. When ready to use, thaw it in the refrigerator overnight and gently reheat, ideally in a pan with a splash of the reserved cooking juices to retain moisture.
Tortilla Dough: You can store the uncooked dough in the fridge, wrapped tightly in plastic or in a covered container, for 3–4 days. Keep it moist with a damp cloth or plastic wrap to prevent drying. If you want to freeze it, shape it into balls first and place them in a freezer-safe bag; it will last up to 1 month. Thaw in the refrigerator before flattening and cooking.
Cooked Tortillas: Tortillas are always best served fresh for the softest, most pliable texture. However, if you need to store them, wrap them tightly in foil or a clean towel and keep them in the fridge for 1–2 days. Reheat briefly on a dry skillet before serving. You can also freeze your cooked tortillas for 1 month, wrapped tightly in foil and placed in a freezer-safe bag; thaw and reheat in a skillet before use.
Wine Pairing
These pulled pork tacos are rich, flavorful, and perfectly balanced with citrusy notes from the orange in the marinade. When choosing a wine to accompany them, it’s important to consider the dish’s combination of fat, acidity, and subtle sweetness. A crisp white wine like Sauvignon Blanc works beautifully because its bright acidity cuts through the richness of the pork, refreshing the palate between bites while enhancing the vibrant citrus flavors.
If you prefer something a little more aromatic and slightly sweeter, a Gewürztraminer is an excellent choice. Its natural fruitiness and gentle spice complement the achiote and orange marinade without overpowering the delicate flavors of the meat. Both wines create a harmonious balance, highlighting the complexity of the pulled pork while keeping the meal light and enjoyable.
For serving, chill the white wine just enough to be crisp but not icy, and pour it in smaller glasses so that the freshness and aroma remain lively throughout the meal. This pairing ensures every bite of your homemade tacos is elevated, turning your cooking-class experience into a complete sensory delight.
Authentic Pulled Pork Tacos — A Colombian Chef’s Cochinita Pibil Cooking Class
Ingredients
- 500 g pork ribs or pork loin
- 250 ml fresh orange juice — freshly squeezed preferred
- 25 g achiote paste — traditional coloring and flavoring; paprika can substitute
- 1 small red tomato — washed and roughly chopped
- 1 garlic clove — peeled
- ¼ red onion — peeled and chopped
- Ground cumin — to taste
- Dried oregano — to taste preferably Mexican oregano
- Ground cloves — optional to taste
- Salt — to taste
- Black pepper — to taste
- Banana leaves — optional rinsed for aroma and moisture retention
- 120 g precooked instant corn flour — finely ground yellow or white
- 265 ml water — room temperature
- Salt — to taste
- ½ red onion — thinly sliced julienne
- Juice of 1 lime — freshly squeezed
- Salt — to taste
- Black pepper — to taste
- Chopped habanero or red chili — to taste
- ½ tsp dried oregano
- Fresh cilantro — rinsed dried, roughly chopped
Method
- Preheat the oven to 160°C / 320°F.
- Start by blending orange juice, achiote paste, tomato, garlic, onion, and spices until smooth. Strain for a silky marinade that will evenly penetrate the meat.
- Coat the pork thoroughly in the marinade, cover tightly, and refrigerate overnight.
- If you have banana leaves, rinse them under cold water and pat dry. Cut them to fit the bottom and sides of your pot or baking dish. If you don’t have banana leaves, don’t worry — simply use a covered oven-safe pot or tightly wrap the pork in foil. The flavor will be slightly different, but the pork will still be tender and delicious.
- Place the marinated pork in the prepared pot. Pour any remaining marinade over the meat, then cover with additional banana leaves (or foil) to lock in moisture. Make sure the pork is fully covered; this prevents it from drying out and helps the spices penetrate evenly.
- Place the pot or baking dish in a larger tray filled halfway with hot water (bain-marie). Cover tightly with a lid or foil.
- Cook for 1.5–2 hours, checking after 90 minutes. The meat should be very tender and easily pulled apart. Avoid lifting the lid too often, this lets heat escape and slows cooking. For extra flavor, you can spoon some of the cooking liquid over the pork halfway through cooking.
- Once the pork is tender, remove it from the pot and shred it using two forks. Mix the shredded meat with the cooking juices for maximum flavor.
- Spread the shredded pork on a baking tray and bake at 180°C / 350°F for 10–15 minutes, stirring occasionally, until the edges begin to caramelize.
- Combine your precooked instant corn flour with a pinch of salt in a medium mixing bowl.
- Slowly add the water while kneading the dough with your hands until it becomes soft, smooth, and pliable. The texture should be slightly tacky to the touch, but not sticky or crumbly — if it feels too dry, add a few drops of water at a time; if it’s too wet, sprinkle in a bit more corn flour.
- Once the dough is ready, cover it with a damp cloth or plastic wrap and let it rest for about 20–30 minutes.
- After resting, divide the dough into small balls, roughly the size of a golf ball, and keep them covered while you work to prevent drying.
- To shape each tortilla, place a ball between two sheets of clean plastic or parchment paper, and gently press or roll it into a thin, round disc. Aim for a diameter of about 12–15 centimeters (5–6 inches). The goal is a uniform thickness so the tortillas cook evenly.
- Preheat a dry, non-stick skillet or cast-iron pan over medium-high heat. Carefully transfer a tortilla onto the hot surface and cook it for one to two minutes on the first side. You’ll notice it starting to puff slightly — you can gently press it with a spatula to encourage this. Flip the tortilla and cook the other side until lightly golden with small brown spots, taking care not to burn it.
- Repeat the process with the remaining dough, keeping the cooked tortillas wrapped in a clean kitchen towel or in a tortilla warmer to retain their heat and softness.
- Finely slice half a red onion into thin julienne strips.
- Place the onion in a small bowl and add the juice of one freshly squeezed lime.
- Season the mixture with a pinch of salt and freshly ground black pepper to taste. If you like a little heat, add finely chopped habanero or red chili — just a small amount at first, since it can quickly become quite spicy.
- Sprinkle in about half a teaspoon of dried oregano for a subtle earthy note that ties the flavors together.
- Once all the ingredients are combined, let the sauce sit for about 10 minutes at room temperature.
- Before serving, give it a gentle stir and taste to adjust seasoning if needed — a little extra lime or salt can make it even more lively.
- To assemble, place a portion of warm shredded pork on each tortilla.
- Add a spoonful of the Ixim sauce, sprinkle generously with fresh cilantro, and fold the tortilla in half.
- Serve immediately while everything is hot, fragrant, and full of vibrant flavor.
