Entree: Mexico – Mexico City – Cochinita Pibil (Slow-roasted annatto- and citrus-marinated shredded pork traditionally wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 1 hr

Total 5 hrs 30 min

Ingredients

- 3 lb (1.36 kg) pork shoulder (Boston butt), boneless, trimmed of excess fat
- 6 oz (170 g) achiote paste
- 1 cup (240 ml) bitter orange juice (naranja agria) or substitute: 3/4 cup (180 ml) fresh orange juice + 1/4 cup (60 ml) fresh lime juice + 2 tbsp (30 ml) white vinegar
- 4 cloves garlic, smashed
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) black pepper, freshly ground
- 1 tbsp (15 ml) white vinegar (for marinade, optional for extra tang)
- 2 bay leaves
- 2 tsp (8 g) dried oregano, preferably Mexican oregano
- 1/2 cup (120 ml) chicken or pork stock (if needed for braising)
- 2 large banana leaves, rinsed and softened over flame or in hot water (about 24 x 24 in / 60 x 60 cm each)
- 2 tbsp (30 ml) neutral oil (for searing, optional)
- For pickled red onions:
  - 1 large red onion, thinly sliced — about 1 cup (100 g)
  - 1/2 cup (120 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tsp (5 g) sugar
  - 1 tsp (5 g) salt
  - 1 bay leaf
- To serve:
  - Warm corn tortillas
  - Fresh cilantro, chopped
  - Lime wedges

Instructions

1. In a blender or food processor combine achiote paste, bitter orange juice (or substitute mixture), garlic, salt, pepper, oregano and 1 tbsp (15 ml) white vinegar; blend to a smooth marinade.
2. Cut the pork shoulder into 3–4 large pieces to expose more surface area. Place in a nonreactive dish or large zip-top bag and pour the achiote-citrus marinade over the meat, massaging to coat thoroughly. Add bay leaves. Refrigerate and marinate at least 6 hours or overnight for best flavor.
3. Preheat oven to 300°F (150°C). If using banana leaves, soften them by passing briefly over a flame or dipping in hot water until pliable; pat dry.
4. Remove pork from marinade and reserve the marinade. Optional: heat 2 tbsp (30 ml) oil in a heavy skillet over medium-high heat and sear pork pieces on all sides until browned, about 2–3 minutes per side (adds color but not required).
5. Place banana leaves in a roasting pan, layer the seared (or raw) pork pieces on top, pour reserved marinade over the meat, and add 1/2 cup (120 ml) stock if the pan looks dry. Fold banana leaves over to fully enclose the pork and cover the pan tightly with foil to seal.
6. Roast in the oven for 3–4 hours, until the pork is very tender and easily shredded with two forks. Check after 3 hours and add a little more stock if the braising liquid is nearly gone.
7. Meanwhile make pickled onions: combine white vinegar, water, sugar, salt and bay leaf in a small saucepan and bring to a simmer until sugar dissolves. Place sliced onions in a heatproof jar, pour hot pickling liquid over them, cool to room temperature, then refrigerate until ready to serve (at least 30 minutes).
8. When pork is done, remove from oven and carefully unwrap banana leaves. Transfer pork to a cutting board and shred with two forks, discarding bay leaves and any large pieces of fat. Mix shredded pork with some of the cooking juices to keep moist, adjusting seasoning with salt if needed.
9. Serve warm piled on corn tortillas with pickled red onions, chopped cilantro and lime wedges. Cochinita will keep refrigerated for 3–4 days and reheats well with a splash of reserved juices.