Ingredients: |
Ingredients: 5# Boston Butt, untrimmed, cubed into 3in cubes
2 medium onions, sliced into 1/2in rounds
Banana Leaves
Marinade:
1 1/2 c sour orange juice (about 12 sour oranges)***
1/2 c lime juice (4-5 limes)
1 1/2 t. salt
1 1/4 t. fresh ground black pepper
4 T brown sugar (packed)
8 Bay leaves, crumbled
1 1/2 t cumin
1 1/2 t oregano
1 1/2t cinnamon
4 cloves garlic, roughly chopped
~8 oz Achiote paste (2 bars) (I used the "La Anita" brand)
***You may substitute 1c lime juice and 1 cup orange juice for the sour orange/lime above
Pickled red onions:
1# red onions, sliced into 1/4" rounds
1C white vinegar
1t cracked black pepper
1t cumin seed (not ground cumin)
1t dried oregano
4 garlic cloves, roughly chopped
4 T sugar
1 1/2t salt
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Directions: |
Directions:Directions:
Combine all ingredients in the marinated in a blender or food processor. Pour marinade over the cubed pork and onion rounds. Allow to marinate for 24 hours.
Cooking:
Preheat oven to 300 degrees. Line heavy baking dish (casserole, dutch oven, etc) with aluminum foil and then banana leaves. Arrange pork so that it is 1 layer thick. Pour marinade and onions over pork. Seal with banana leaves and then aluminum foil. Seal tightly. If you are not using banana leaves/pork has been trimmed from all the fat, then you will need to monitor the meat and add water as appropriate so that it does not dry out and so that you have enough sauce. Cook for about 3 1/2 hours or until pork is falling apart and very easily shredded. Allow pork to cool. Shred chunks with 2 forks, disposing of any excess fat or connective tissue. Pour desired amount of marinade/drippings over the shredded pork (I used about 2/3) and mix until evenly coated--the whole thing should be really red...like pulled pork barbecue in sauce. Enjoy with corn tortillas, pickled red onions, cotija cheese, chopped cilantro, and lime wedges.
Pickled red onions:
Place onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, cover and cook 10- minutes. And the blanched onions and simmer, covered for an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator for at least a month. |
This recipe for Cochinita Pibil is from