Walter's Cochinita Pibil

Recipe by Chuck Hughes
READY IN: 6hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.