Cochinita Pibil

Ingredients

• 3 ½ ounces achiote paste
• 1 cup orange juice ((about 4-5 fresh oranges))
• ½ cup lime juice ((about 4 fresh limes))
• 1 white onion, (quartered)
• 4 cloves garlic
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• 3 pounds pork shoulder, (cut into large chunks)
• 2-3 banana leaves, (wiped clean (optional))
• For serving (optional): corn tortillas, pickled red onion, queso fresco, chopped cilantro

Steps

1. 1

   Add the achiote paste, orange juice, lime juice, onion, garlic, salt, and cumin to a large blender. Blend until smooth.

2. 2

   Add the cut pork shoulder to a large bowl or baking dish and pour the blended marinade on top. Toss together until evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours, and up to 24 hours.

3. 3

   Preheat oven to 325℉. Place the banana leaves in a Dutch oven so that the bottom is completely covered and the leaves are hanging over the sides.

4. 4

   Pour the marinated pork, including all of the marinade juices, into the Dutch oven, then fold in the banana leaves so they completely cover the meat.

5. 5

   Cover and bake for 3 ½ hours, or until the pork is pull-apart tender. (See Notes for other cooking methods)

6. 6

   Remove from the oven and transfer the pork into a bowl with a slotted spoon.

7. 7

   Shred the meat with a fork and add in ⅓ cup of the cooking liquid.

8. 8

   Serve in tacos with warm corn tortillas, pickled red onion, queso fresco, and chopped cilantro.