Prep 25 mins
Cook 4 hrs
This is a classic known in Mexico as "Cochinita Pibil". If you watched the movie "Once Upon a Time in Mexico" one of the lead characters ordered this in every cantina he visited, and if it wasn't up to par, he shot the chef. I have put this together from several sources to make finding the ingredients simpler. I like it a lot, but If you're not satisfied, please don't shoot the messenger.
- 1 red onion
- 2 lbs boneless pork shoulder
- 2 tablespoons achiote paste (annato)
- 2 bay leaves
- 1 teaspoon chicken bouillon powder
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon oregano
- habanero sauce
- corn tortilla
- 1 cup red wine vinegar
- 1 cup orange juice
- 1 1⁄2 cups water
- Cut the onion in thin, long slices Add the onion and the bay leaf to a small heavy sauce pan and cover with a mixture of 1/2 cup Red Wine Vinegar and 1/2 cup water, just enough to cover the onion.
- Boil the onion for 10 minutes or until fully cooked.
- Put the onion mix in the refrigerator, it should be served cold.
- Cut the pork into 2 inch cubes and marinate with the other 1/2 cup of Red Wine vinegar, the cup of orange juice, the cumin and oregano, and a pinch of salt.
- Add a teaspoon of chicken bouillon to 1 cup of water, and dissolve the achiote paste in it.
- Add to the meat and marinate and set aside for 3-4 hours.
- Set a heavy frying pan with tall sides on the burner over medium-high heat.
- Add the pork and marinate mix.
- Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
- Pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered. To Serve, heat the tortillas and enjoy. Cochinita Pibil is served on a plate where everyone makes "tacos" from it.
- To each tortilla, add some of the Cochinita, some pickled onions and Habanero sauce.
- The tortilla should get a little wet with the Cochinita sauce.
- It should not be dry.