Entree: Mexico – Central Highlands – Cochinita Pibil (Slow-roasted achiote- and citrus-marinated pork braised until shreddable and served with pickled onions)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, boneless, trimmed
- 3 oz (85 g) achiote (annatto) paste
- 1 1/2 cups (360 ml) sour orange juice or substitute 3/4 cup (180 ml) orange juice + 3/4 cup (180 ml) lime juice
- 6 garlic cloves, mashed
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or rendered lard
- 2 large banana leaves (for wrapping) or heavy-duty aluminum foil if unavailable
- 1 large red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 g) sugar (for quick-pickling onions)
- 12 corn tortillas, warmed, for serving
- Fresh cilantro and lime wedges, for serving

Instructions

1. In a blender or bowl, combine achiote paste, sour orange juice (or orange + lime), mashed garlic, oregano, cumin, ground cloves, salt, pepper, and vegetable oil; blend or whisk to a smooth marinade.
2. Trim excess fat from the pork shoulder and cut into 2–3 large pieces to fit your roasting vessel. Place pork in a nonreactive dish and pour the marinade over, rubbing it thoroughly into the meat. Cover and refrigerate 4 hours or overnight for best flavor.
3. Preheat oven to 300°F (150°C). If using banana leaves, briefly pass each leaf over a flame or hot pan to make them pliable, then line a deep roasting pan with one leaf. Place marinated pork on the leaf, pour remaining marinade over the meat, cover with the second banana leaf, and wrap tightly with foil. If not using banana leaves, transfer pork and marinade to a covered Dutch oven and seal.
4. Roast in the oven 3 to 4 hours, or until pork is fork-tender and easily shredded. Alternatively cook in a slow cooker on low for 6–8 hours.
5. While the pork cooks, make quick-pickled onions: combine sliced red onion, white vinegar, sugar, and a pinch of salt in a small bowl; let sit at room temperature at least 30 minutes, or refrigerate until serving.
6. When pork is done, remove from oven, unwrap, and transfer to a cutting board. Shred pork with two forks, mixing in pan juices to keep moist. Taste and adjust salt.
7. Serve shredded cochinita pibil on warmed corn tortillas topped with pickled red onion, fresh cilantro, and lime wedges.