Mexican Cochinita Pibil
Yucatán's slow-roasted pork marinated in achiote paste and bitter orange, traditionally cooked in a banana leaf-lined pit. Served as tacos with pickled onions.
Ingredients
- 4 lbs pork shoulder
- Marinade: 4 oz achiote paste, 1 cup orange juice, 1/2 cup lime juice, 4 cloves garlic, 1 tsp cumin, 1 tsp oregano, 1 tsp salt
- Banana leaves (or foil)
- Pickled red onions: 1 red onion (sliced), 1/2 cup lime juice, 1 tsp salt
- Corn tortillas, habanero salsa
Instructions
-
1
Blend marinade ingredients. Pour over pork in a large bowl, coat well. Refrigerate 4-12 hours.
-
2
Pickle onions: Toss sliced onion with lime juice and salt. Let sit at least 1 hour.
-
3
Wrap pork in banana leaves (or foil) with all the marinade. Place in a Dutch oven.
-
4
Slow-roast at 300°F for 4 hours until fork-tender.
-
5
Shred pork. Serve in warm corn tortillas topped with pickled red onions and habanero salsa.
