Cochinita Pibil

Ingredients

• Pickled onions - For serving
• Tortillas - For serving
• Banana leaves - 4 large sheets
• Pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 4 cloves, minced
• Lime juice - 1/2 cup
• Orange juice - 1 cup
• Achiote paste - 3 tablespoons
• Pork shoulder - 3 pounds, boneless

Instructions

1. In a blender, combine the achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
2. Place the pork shoulder in a large bowl and pour the marinade over it. Rub the marinade into the meat, ensuring it is well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the oven to 325°F (160°C).
4. Line a baking dish with the banana leaves, allowing them to hang over the edges.
5. Transfer the marinated pork shoulder to the baking dish, along with any excess marinade. Fold the banana leaves over the pork, covering it completely.
6. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Cook for 4 hours, or until the pork is tender and easily shreds with a fork.
7. Remove the baking dish from the oven and let the pork rest for 10 minutes.
8. Uncover the dish and shred the pork using two forks. Mix the shredded pork with the cooking juices.
9. Serve the Cochinita Pibil with warm tortillas and pickled onions. Enjoy!