Cochinita Pibil

Name: Cochinita Pibil
Cuisine: mexican
Ingredients: 2 kg pork shoulder (bone-in), cut into 5 cm chunks; 100 g achiote paste (recado rojo); 250 ml sour orange juice (or 180 ml orange juice + 70 ml lime juice); 120 ml white vinegar; 8 garlic cloves, minced; 2 tsp dried oregano (Mexican preferred); 1 tsp ground cumin; 1 tsp ground black pepper; 2 tbsp salt; 4 bay leaves; 6 banana leaves, cut into 30x30 cm squares (or aluminum foil); 2 large red onions, thinly sliced; 120 ml lime juice; 1 tsp dried oregano for pickling

Ingredients

2 kg pork shoulder (bone-in), cut into 5 cm chunks
100 g achiote paste (recado rojo)
250 ml sour orange juice (or 180 ml orange juice + 70 ml lime juice)
120 ml white vinegar
8 garlic cloves, minced
2 tsp dried oregano (Mexican preferred)
1 tsp ground cumin
1 tsp ground black pepper
2 tbsp salt
4 bay leaves
6 banana leaves, cut into 30x30 cm squares (or aluminum foil)
2 large red onions, thinly sliced
120 ml lime juice
1 tsp dried oregano for pickling

Instructions

1Blend achiote paste, sour orange juice, vinegar, garlic, oregano, cumin, black pepper, and salt into a smooth marinade.
2Place pork chunks in a large non-reactive container, pour marinade over, toss to coat. Cover and refrigerate 12-24 hours.
3Preheat oven to 160°C (325°F). Line a deep roasting pan with banana leaves (shiny side up), letting edges hang over sides.
4Transfer marinated pork with all juices into the pan. Add bay leaves on top. Fold banana leaves over to seal tightly; cover pan with foil.
5Roast 3-4 hours until pork is fork-tender and shreds easily. Remove from oven, shred pork in its juices.
6For pickled onions: combine sliced red onions, lime juice, oregano, and pinch of salt. Massage 2 minutes, rest 30 minutes at room temperature.
7Serve shredded cochinita in warm corn tortillas topped with pickled onions and habanero salsa.

Source: llm-generated