Cochinita Pibil

Ingredients

• Pickled onions (1 cup)
• Tortillas (8-10, for serving)
• Banana leaves (4-6 large leaves)
• Black pepper (1 teaspoon)
• Salt (1 tablespoon)
• Dried oregano (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (4 cloves, minced)
• Lime juice (1/4 cup)
• Orange juice (1/2 cup)
• Achiote paste (1/4 cup)
• Pork shoulder (4 pounds, trimmed and cut into large chunks)

Instructions

1. In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Blend until smooth to create a vibrant marinade.
2. Place the pork shoulder pieces in a large mixing bowl and pour the marinade over the meat. Rub the marinade into the pork, ensuring it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
3. Preheat your oven to 325°F (160°C).
4. While the oven is heating, prepare a large baking dish by lining it with banana leaves, allowing the leaves to drape over the edges to cover the pork later.
5. Transfer the marinated pork shoulder to the lined baking dish, along with any leftover marinade. Fold the banana leaves over the pork to fully enclose it.
6. Cover the baking dish tightly with aluminum foil to trap the steam, ensuring the pork stays moist during cooking.
7. Place the covered baking dish in the preheated oven and cook for about 4 hours, or until the pork is fork-tender and shreds easily.
8. Once cooked, remove the baking dish from the oven and let the pork rest for about 10 minutes.
9. Uncover the dish, and using two forks, shred the pork, mixing it with the cooking juices to keep it flavorful and moist.
10. Serve the Cochinita Pibil hot with warm tortillas and a generous topping of pickled onions. Enjoy!