Cochinita Pibil

Ingredients13

• pork shoulder2 kg
• achiote paste100 g
• sour orange juice250 ml
• white vinegar60 ml
• garlic8 cloves
• dried Mexican oregano1 tbsp
• ground cumin1 tsp
• ground allspice1 tsp
• black pepper1 tsp
• salt2 tsp
• banana leaves4 large
• white onion1
• habanero chile1

Method

1. Cut the pork shoulder into large chunks and place in a deep dish.
2. Blend achiote paste, sour orange juice, vinegar, garlic, oregano, cumin, allspice, black pepper, and salt into a smooth marinade.
3. Pour the marinade over the pork, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
4. Soften the banana leaves over a flame or in a hot pan until pliable, then line a heavy pot or roasting pan with them.
5. Pile the marinated pork in the center, fold the leaves tightly over the meat, and cover the pot.
6. Cook in a 160°C oven for about 3.5 to 4 hours, until the pork is very tender and shreds easily.
7. Shred the meat in its juices, taste, and adjust salt.
8. Serve with pickled red onion and sliced habanero, traditionally with warm corn tortillas.