Xalli's style Cochinita pibil tacos

Ingredients:

2 to 2 1⁄2 kg pork shoulder
250 ml Xalli's Pibil marinade
250 ml Xalli's Pickled red onions
250 ml Xalli's Artisanal salsa borracha
1 package Banana leaves (optional)
Cilantro for garnish
1 Lemon 
Salt pepper to taste.

INSTRUCTIONS

Season the pork shoulder with salt and pepper.

Take 125ml of Xalli's Pibil marinade, mix with the pork shoulder and toss to combine. (For best results marinade for 2 hours before cooking)

Line the bottom of a medium size pot with banana leaves, letting the excess pieces hang over the side this will work perfect to cover the meat and preserve the moisture.

Add the marinated pork and fold leaves over, cover with a lid or a aluminum foil.

Bring to a boil.

Reduce heat to medium-low; cook until pork is tender, about 2 1⁄2 hours, (Or follow the same marinating procedure, but cook in the oven instead at 350 C until the meat is tender and falls from the bone easily, about 4 hrs).

Once meat is fully cooked add the remaining Xalli's Pibil marinade and let it sit for 30 min.

Transfer the meat to a cutting board strain the liquid and reserve.

Use 2 forks to shred the pork into bite-sized pieces, stir in 1cup of the remaining liquid, and toss gently.

To make tacos divide pork between tortillas top with Xalli's Pickled Red Onion, cilantro, smokey Xalli Artisanal salsa borracha or Ha'sikil'Pa'k and some lemon wedges.