Walter's Cochinita Pibil

"Recipe courtesy Chuck Hughes"
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
Ready In:
6hrs 25mins
Ingredients:
24
Serves:
4
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ingredients

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directions

  • Preheat the oven to 325 degrees F (160 degrees C).
  • For the recado:

  • Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
  • Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
  • Meanwhile, for the mild salsa:

  • Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
  • For the spicy salsa:

  • Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
  • Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

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RECIPE SUBMITTED BY

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
 
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