Name: Cochinita Pibil
Prep time: 750 min
Cook time: 240 min
Total time: 990 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 kg pork shoulder; 100 g achiote paste; 250 ml sour orange juice (or mixed orange, lime and grapefruit juice); 6 clove garlic; 60 ml white vinegar; 1 tsp ground cumin; 0.5 tsp ground allspice; 2 piece banana leaves, thawed if frozen; 1 piece red onion, thinly sliced, for pickling; 1 piece habanero chile, thinly sliced; 120 ml white vinegar, for pickling; salt (to taste)

Method

Blend the marinade

Blend the achiote paste with the sour orange juice, garlic, vinegar, cumin, allspice and salt into a smooth paste.

Rub and wrap the pork

Rub the pork all over with the marinade, then wrap it tightly in the banana leaves.

Passing the banana leaf briefly over a flame makes it pliable and easier to fold without tearing.

Marinate overnight

Refrigerate the wrapped pork so the marinade penetrates fully.

720 min

Roast slowly

Roast the wrapped pork in a low oven until it is completely soft and falls apart with a fork.

The banana leaf steams the pork inside its own juices — resist the urge to unwrap and peek too often.

240 min

Pickle the onion

Toss the sliced red onion and habanero with vinegar and salt, and let it pickle while the pork roasts.

30 min

Shred the pork

Unwrap the pork and shred it with two forks, mixing in the cooking juices.

Serve

Serve the shredded pork topped with the pickled onion.

Cochinita Pibil

Ingredients

Method

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