Cochinita Pibil
Ingredientsfor 2
490
Cal
44g
Protein
8g
Carbs
30g
Fat
- 14 lbs bone-in pork shoulder
- 23 oz achiote paste
- 3½ cup fresh orange juice
- 4¼ cup fresh lime juice
- 5¼ cup fresh grapefruit juice
- 66 cloves garlic
- 71 teaspoon cumin
- 81 teaspoon black pepper
- 91 teaspoon dried Mexican oregano
- 101 teaspoon allspice
- 11Banana leaves, pliable
- 12Salt to taste
- 13Habanero salsa and pickled red onions for serving
Instructions
- 1
Blend achiote paste with all three citrus juices, garlic, cumin, pepper, oregano, allspice, and salt until completely smooth. Score the pork deeply all over and rub the marinade into every surface and cut. Marinate in the refrigerator for at least 8 hours or overnight.
- 2
Line a roasting pan completely with banana leaves, overlapping to avoid gaps. Place the marinated pork on the leaves, pour all remaining marinade over it, and fold the leaves over to completely enclose the pork like a package.
- 3
Cover tightly with foil and roast at 300°F for 3½–4 hours until the pork is completely falling apart and the internal temperature exceeds 200°F. The banana leaves infuse a subtle earthy flavor.
- 4
Open the banana leaf package carefully — the steam will be intense. Shred the pork with two forks, mixing with the bright red, citrusy cooking juices. Taste and adjust salt.
- 5
Serve piled into warm corn tortillas with habanero salsa (very spicy) and pickled red onions, which are essential to balance the rich, earthy pork.