Cochinita Pibil

Pork marinated in achiote and sour orange, slow-baked in banana leaf.

Ingredients

• 2 kg Pork shoulder
• 150 g Achiote paste
• 1½ cups Sour orange juice
• 8 cloves Garlic
• 1 tbsp Oregano
• 1 tbsp Cumin
• 6 Banana leaves
• 2 Red onion
• 2 Habanero
• ½ cup Lime juice
• 2 tbsp Salt

Method

1. Make the marinade — Dissolve the achiote in sour orange juice with garlic, oregano, cumin and salt.
2. Marinate overnight — Cut the pork into large chunks and steep at least 12 hours.
3. Line with leaves — Soften the banana leaves over a flame and line a deep dish, leaving overhang.
4. Wrap — Add the pork with all its marinade and fold the leaves over into a sealed parcel.
5. Bake very slowly — Cook at 150°C for 4 hours until it shreds with no resistance.
6. Pickle the onion — Steep sliced red onion and habanero in lime juice and salt for 1 hour.
7. Cochinita is ready — Shred the pork in its juices and serve in tortillas with the pickled onion.

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales