Cochinita Pibil Fonda San Miguel

Pork Cooked in a Pit (traditional pork bbq of the Yucatan Peninsula)

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 4  lbs  pork shoulder or 4  lbs  pork butt or 4  lbs chicken, trimmed of tendons and cut into 1-inch cubes
• 2  tablespoons  safflower oil
• 4  large tomatoes, sliced
• 2  medium  white onions, sliced
• 1  large  banana leaf
•  white rice

• Achiote Rub

• 2  tablespoons  achiote seeds or 3  tablespoons  achiote paste
• 1⁄4 cup  orange juice
• 1⁄4 cup distilled white vinegar
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon dried Mexican oregano
• 12  whole black peppercorns
• 4  whole allspice
• 8  garlic cloves, peeled
• 1⁄4 teaspoon paprika
• 1  tablespoon sea salt

Directions

1. Preparing the Achiote Rub:
2. Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
3. Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
4. Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
5. Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
6. Reserve 2 tablespoons of the paste for cooking with the tomatoes.
7. Rub the pork cubes with the remaining achiote rub and set aside.
8. Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
9. Cooking the Pork:
10. Preheat oven to 350 degrees. have a large heavy dutch oven ready.
11. Using tongs, carefully sear the banana leaf over an open flame until flexible.
12. Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
13. Cover the pork with Tomato mixture, folding the banana leaf over the top.
14. Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
15. Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.