Cochinita Pibil 2
- 3.5 lb pork shoulder (3 to 4 pounds)
- 1 c fresh orange juice
- 1/2 c lime juice (juice of 3-5 limes)
- 1 t salt
- 3 oz achiote paste (red (rojo))
- banana leaves (heated first to make pliable; or foil)
At least 11 hours before serving time:
Mix the orange juice and lime juice with the achiote paste and salt in a blender until combined.
Be sure to rinse the blender soon afterwards, as the achiote stains.
Cut the pork into chunks about 2" square. Don’t trim the fat; you will need it in the braising to come. You can always pick it out later.
Put the pork in a large ziplock bag set inside a bowl/container; pour over the marinade mixture. Get the air out and seal the bag. Mix pork and marinade well and keep in the fridge for 6 to 24 hours.
4.5 hours before serving time:
Preheat the oven to 325F.
Line a large casserole with banana leaves.
Pour in the pork and the marinade and cover with the banana leaves (or close the foil tightly).
Put the casserole in the oven and bake for at least 3 hours. You want it pretty much falling apart, so start checking at the 3-hour mark.
When the pork is tender, take it out of the oven and open the leaves/foil. Remove the meat with a slotted spoon to a bowl, and then shred it with two forks. You don’t have to shred the pork, but we like it this way. Pour enough sauce over the meat to make it wet.
Notes: If banana leaves are not available, use a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal.
SJ Note 11 Sep 2011: Very tasty! Definitely a keeper. Had ours in burritos this time. Did use the banana leaves. Very easy.