Yucatecan Cochinita Pibil

Ingredients

• •Pork shoulder
• •Achiote paste
• •Sour orange juice
• •Garlic
• •Banana leaves
• •White onion
• •Habanero chili
• •Cumin
• •Oregano

Steps

1. 1Dissolve achiote paste into sour orange juice along with crushed garlic, cumin, and oregano, whisking until the marinade turns a deep brick red.
2. 2Cut the pork shoulder into large chunks and rub the achiote marinade into the meat thoroughly, working it into every crevice.
3. 3Cover the meat and let it marinate in the refrigerator for at least 4 hours, or overnight for a deeper flavor.
4. 4Pass banana leaves briefly over an open flame until they soften and turn glossy, then use them to line a heavy roasting dish.
5. 5Pile the marinated pork into the banana leaf lined dish and fold the leaves over the top to wrap the meat completely.
6. 6Roast the wrapped pork in a low oven for about 3 hours, until it becomes so tender it falls apart at the touch of a fork.
7. 7Meanwhile, pickle thinly sliced white onion and sliced habanero chili in sour orange juice with a pinch of salt, letting them turn bright pink.
8. 8Unwrap the pork and shred it with two forks, mixing the shredded meat with the flavorful juices left in the leaves.
9. 9Serve the cochinita pibil piled onto warm tortillas and topped with the pickled onion and habanero.