Cochinita Pibil

Ingredients

• 3 1/4 lbpork shoulder, cut into large chunks
• 3 1/2 ozachiote paste
• 2oranges, juiced
• 3limes, juiced
• 6 clovesgarlic
• 1 tspground cumin
• 1 tspdried oregano
• 1 tbspsea salt
• 2banana leaves, optional, for lining the dish
• 1red onion, very thinly sliced
• 3/8 cupwhite vinegar, for the pickled onion
• 1habanero chili, thinly sliced, for the pickled onion

Method

1. 1

   Blend the achiote paste with the orange juice, lime juice, garlic, cumin, oregano and salt until smooth.

2. 2

   Turn the pork through the marinade until deeply coated and leave for at least 1 hour, or overnight in the fridge.

3. 3

   Heat the oven to 325°F. Cover the sliced red onion and habanero with the vinegar and a pinch of salt and leave it at room temperature while the pork cooks; it will turn bright pink.

4. 4

   Line a deep dish with banana leaves if using, add the pork and all its marinade, and fold the leaves over. Cover tightly with foil and bake for 3 hours 10 minutes, until the pork shreds under a fork.

5. 5

   Pull the pork apart with two forks and turn it through the cooking juices, which should be thick and brick red. Serve with the pickled onion piled on top.

Nutrition per serving