Entree: Belize – Central Culinary Region – Cochinita Pibil (Slow-roasted pork marinated in achiote and citrus, traditionally wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs 15 min

Additional 45 min

Total 5 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, boneless, cut into large pieces
- 3 tbsp (45 g) achiote paste
- 1 cup (240 ml) fresh orange juice (use bitter orange if available)
- 1/4 cup (60 ml) fresh lime juice
- 4 garlic cloves (about 12 g), minced
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 2 banana leaves, rinsed and trimmed, or heavy-duty aluminum foil if unavailable
- 1 medium red onion (about 6 oz/170 g), thinly sliced
- 1/2 cup (120 ml) white vinegar for pickling onions
- 1/2 cup (120 ml) water for pickling onions
- 1 tbsp (12 g) granulated sugar for pickling onions
- 1 tsp (5 ml) salt for pickling onions
- 12 corn tortillas (approx. 24 oz/680 g) warmed, for serving
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. In a blender or bowl, combine achiote paste, orange juice, lime juice, minced garlic, white vinegar, cumin, oregano, salt, and pepper. Blend or whisk until smooth to make the marinade.
2. Place the pork pieces in a large nonreactive bowl or resealable bag. Pour the marinade over the pork, add bay leaves, toss to coat thoroughly, and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat oven to 300°F (150°C). Lay banana leaves in a large roasting pan (if using foil, layer foil to fully enclose the meat). Remove pork from marinade, reserve the marinade, and sear pork pieces in oil in a hot skillet until browned on all sides, about 3–4 minutes per side.
4. Transfer seared pork to the banana leaves, pour reserved marinade over the meat, wrap tightly in the leaves (or foil), and cover the pan with a lid or additional foil. Roast in the preheated oven until pork is very tender and easily shredded, about 3 to 4 hours.
5. While pork roasts, make pickled onions: combine sliced red onion, 1/2 cup vinegar, 1/2 cup water, sugar, and 1 tsp salt in a small saucepan. Bring to a brief simmer to dissolve sugar, remove from heat, cool slightly, then transfer to a jar and let sit at least 30 minutes.
6. When pork is done, remove from oven and unwrap. Shred the meat with two forks and toss with pan juices to moisten. Serve hot on warm corn tortillas topped with pickled red onions and cilantro.