Ingredients
Equipment
Method
- Heat oven. Heat oven to 300°F and arrange rack in the middle.
- Prepare baking dish. Line a large baking dish with 2 layers of banana leaves. Place pork shoulder in dish on top of banana leaves.
- Make marinade. Combine achiote paste, orange juice, lime juice, and salt in a blender and blend until smooth. Pour over pork.
- Wrap pork tightly and roast. Wrap pork with banana leaves and cover the entire dish tightly with foil. Place in oven and cook slowly until pork is very tender, about 4 hours.
To Make the Spicy Pickled Red Onions:
- Combine vegetables. Combine onions and habaneros in a medium, heatproof bowl.
- Make pickling liquid. Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar. Let simmer 5 minutes then pour hot pickling liquid over vegetables.
- Pickle onions. Cool to room temperature, cover, and refrigerate until cold.
To Serve:
- Shred pork and mix with juices. Remove pork and shred into bite-sized pieces. Discard banana leaves, saving any pan juices that have accumulated on the bottom. Stir meat with pan juices
- Serve. Serve in warm tortillas, pickled onions, and fresh cilantro leaves.
Nutrition
Video
Notes
Cochinita Pibil can be made up to three days in advance. Shred meat and combine with pan juices then cover and refrigerate until ready to serve. Rewarm meat and juices in a frying pan over medium heat until warm.