Cochinita Pibil (Yucatecan — Achiote Pork, Banana Leaf, Underground Pit Method)

Ingredients

• 2 kg pork shoulder, skin on, cut into 80 mm chunks
• 120 g achiote paste, ground annatto seeds
• 60 ml fresh orange juice
• 60 ml fresh lime juice
• 30 ml white vinegar
• 8 cloves garlic, minced
• 8 whole cumin seeds
• 6 whole cloves
• 4 whole black peppercorns, Tellicherry
• 2 g dried oregano, Mexican
• 5 g sea salt
• 3 banana leaves, fresh, or thawed frozen

Method

1. 1
   Toast cumin seeds, cloves, and peppercorns in dry pan 90 seconds; grind to powder in molcajete.
2. 2
   Mix achiote paste with orange juice, lime juice, white vinegar, garlic, spice powder, oregano, and salt into thick marinade.
3. 3
   Coat pork chunks thoroughly with marinade; rest 20 minutes at room temperature.
4. 4
   Line earthenware cochinera or deep baking dish with banana leaves; layer marinated pork inside, pouring all liquid over; fold banana leaves to enclose completely.
5. 5
   Cover with foil; braise in oven at 130°C for 4 hours until pork is fork-tender and falls apart; internal temperature 90°C; liquid has reduced to concentrated glaze.
6. 6
   Remove from oven; let rest 10 minutes in banana leaves; shred pork with two forks; return to braising liquid to keep moist.
7. 7
   Serve in warm corn tortillas with pickled red onion and habanero chillies on the side.