Cochinita Pibil

Method

Tender pork shoulder that shreds at the touch of a fork, soaked in an intense red marinade. The richness of the meat is balanced by the zing of pickled red onions and citrus acidity.

1. 1

   In a mortar or blender, mix the achiote paste, minced garlic, cumin, crushed cloves, oregano, and cinnamon. Moisten with orange juice and lime juice. The marinade should be fluid but well-colored by the spices.

2. 2

   Cut the pork shoulder into large 5 cm cubes. Place them in a large container and pour the marinade over them. Massage the meat well so the liquid penetrates the fibers. Let it rest in the fridge if you have time, otherwise proceed to cooking.

3. 3

   Line a Dutch oven with the banana leaves. Place the meat and all its juice inside. Fold the leaves over the meat to create an airtight packet. Bake at 150°C for about 3 to 4 hours. The meat is ready when it falls apart on its own, without resistance.

4. 4

   While cooking, thinly slice the red onions. Submerge them in red wine vinegar with the chopped chili and a pinch of salt. The onions will turn bright pink and lose their aggressive sharpness.

5. 5

   Take the meat out of the oven. Using two forks, shred the pieces directly into the reduced cooking juices. The mixture should be glossy, juicy, and generously coat the meat.