Cochinita Pibil

Recipe by TJW2725
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
  • In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
  • Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
  • Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
  • Place into a casserole dish, and cover.
  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
  • I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
  • Add onions, reduce heat to medium-low, and simmer until tender.
  • Pour sauce over pork, and serve with white rice and corn tortillas.
  • Each person can make tacos or fajitas with the pork, the rice and the sauce.
  • * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.
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