Slow-Roasted Cochinita Pibil

Instructions

1. 1

   Prepare the marinade: In a blender, combine achiote paste, sour orange juice, orange juice, white vinegar, peeled garlic cloves, cumin seeds, black peppercorns, Mexican oregano, and 1.5 tsp salt. Blend until smooth.

2. 2

   Cut the pork shoulder into large chunks (about 3-4 inches). Place the pork in a large bowl or resealable bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.

   4 hr

3. 3

   Preheat oven to 325°F. If using banana leaves, briefly pass them over a flame or dip in hot water to make them pliable. Line a Dutch oven or deep baking dish with the banana leaves, overlapping them to create a seal.

4. 4

   Slice the onion thinly and place half of it on the bottom of the Dutch oven. Remove the pork from the marinade (reserve the marinade) and arrange it over the onions. If using, place whole habanero peppers among the pork. Top with the remaining sliced onion.

5. 5

   Pour the reserved marinade over the pork and onions. Cover the Dutch oven tightly with the banana leaves, then secure with a lid or aluminum foil to create a good seal.

6. 6

   Slow-roast in the preheated oven for 3.5 to 4 hours, or until the pork is fork-tender and easily shreds.

   3 hr 30 min

7. 7

   Remove the Dutch oven from the oven. Carefully remove the pork from the pot and shred it using two forks. Skim off any excess fat from the cooking liquid. Return the shredded pork to the pot and mix with the cooking liquid.

8. 8

   Serve the Cochinita Pibil warm, typically in tacos or tortas, with traditional accompaniments.

Perfect With