Cochinita Pibil is a traditional Yucatan dish of slow-roasted pork shoulder that has been marinated in achiote and citrus. It has bright and savory flavors.
Ingredients: 4 pounds pork shoulder, cut into chunks. 5 tablespoons annatto seeds. 1 tablespoon cumin seeds. 1 tablespoon black peppercorns. 1 tablespoon allspice berries. 1 tablespoon dried oregano. 1 teaspoon cloves. 8 cloves garlic, peeled. 2 teaspoons salt. 1 cup orange juice. 1/2 cup white vinegar. Juice of 4 lemons. Banana leaves, for wrapping.
Instructions: In a dry skillet over medium heat, toast annatto seeds, cumin seeds, peppercorns, allspice berries, dried oregano, and cloves until fragrant. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. In a blender, combine the ground spice mixture, garlic, salt, orange juice, white vinegar, and lemon juice. Blend until smooth. Place the pork shoulder chunks in a large bowl and pour the marinade over them. Ensure each piece is well coated. Marinate in the refrigerator for at least 4 hours or overnight. Preheat your oven to 325F 163C. Line a baking dish with banana leaves, leaving some overhanging. Place the marinated pork on the banana leaves and wrap it tightly with more banana leaves. Cover the baking dish with aluminum foil and bake for 3-4 hours or until the pork is tender and easily shreds with a fork. Serve the Cochinita Pibil with your favorite sides or use it as a filling for tacos. Enjoy the rich flavors of this Yucatan specialty!
Olivia
