Cochinita Pibil

Ingredients

• 3 1/4 lbpork shoulder, cut into large chunks
• 3 1/2 ozachiote paste
• 2oranges, juiced
• 3limes, juiced
• 6 clovegarlic
• 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 chilli, 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

   Cover the sliced red onion and habanero with the vinegar and a pinch of salt. Leave 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 at 325°F 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.