Cochinita Pibil

Ingredients

• 4 pounds boneless pork shoulder, cut into large chunks
• 3.5 ounces achiote paste
• 1 cup sour orange juice (or 2/3 cup orange juice plus 1/3 cup lime juice)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 2 banana leaves, thawed if frozen, for lining the pan
• 1 cup pickled red onions
• 0.5 cup water
• 24 corn tortillas, for serving

Method

1. 1

   In a blender, combine the achiote paste, sour orange juice, garlic, cumin, oregano, black pepper, and salt. Blend until smooth.

2. 2

   Place the pork chunks in a large bowl or resealable bag and pour the achiote marinade over them, massaging to coat every piece thoroughly.

3. 3

   Cover and refrigerate the pork to marinate, at least 4 hours, preferably overnight.

4. 4

   Heat the oven to 325°F. Pass the banana leaves briefly over a stovetop flame or hot skillet until pliable, then use them to line a 9x13-inch baking dish, letting the excess hang over the edges.

5. 5

   Transfer the marinated pork and all the marinade into the lined dish, pour in the water, then fold the overhanging banana leaves over the top to fully enclose the meat.

6. 6

   Cover the dish tightly with foil and bake until the pork is fork-tender and shreds easily, about 4 hours.

   4:00:00 · Bake pork
7. 7

   Remove from the oven and let the pork rest in its juices for 15 minutes, then unwrap the banana leaves.

   15:00 · Rest pork
8. 8

   Shred the pork with two forks directly in the dish, mixing it with the flavorful juices.

9. 9

   Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side.

10. 10

    Serve the shredded pork piled onto warm tortillas, topped with pickled red onions.