Cochinita Pibil

Ingredients

• 3 pounds pork shoulder
• 3 tablespoons achiote paste
• 1 cup orange juice
• 1 tablespoon lime juice
• 8 leaves banana leaves
• 2 medium onion
• 4 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 2 leaves bay leaves
• 1 cup water

Instructions

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   In a bowl, mix the achiote paste, orange juice, lime juice, garlic, salt, black pepper, and cumin to create a marinade.

3. 3

   Cut the pork shoulder into large chunks (about 2-3 inches).

4. 4

   Place the pork in a large bowl and pour the marinade over it. Make sure each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

5. 5

   While the pork is marinating, prepare the banana leaves by briefly passing them over an open flame or boiling water to make them pliable.

6. 6

   Slice the onions into thin rings.

7. 7

   Once marinated, take the pork out of the refrigerator and place it in a roasting pan. Layer the sliced onions on top of the pork.

8. 8

   Place the bay leaves on top and add 1 cup of water to the bottom of the roasting pan.

9. 9

   Wrap the pork tightly in the banana leaves, folding them over to seal in the moisture.

10. 10

    Cover the roasting pan tightly with aluminum foil to prevent steam from escaping.

11. 11

    Roast in the preheated oven for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.

12. 12

    Once done, remove the pan from the oven and let it rest for 30 minutes before unwrapping.

13. 13

    Shred the pork with two forks and mix it with the juices from the pan.

14. 14

    Serve the Cochinita Pibil with warm tortillas, pickled onions, and lime wedges.