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Cochinita Pibil: Slow-roasted Yucatan Pork

Posted By Chris On August 9, 2011 @ 10:23 pm In Main Dishes,Mexican | No Comments

We had banana leaves left over from the Steamed Salmon recipe, and I happened to stumble across this tasty-looking pork dish a couple of days before a PEPS potluck, so it was a no-brainer to make it our contribution.  I’m still partial to the Carnitas that we’ve made a few times previously, but this recipe is easier, and actually tasted better the next day as leftovers.

Cochinita Pibil
1 3.5-oz package of El Yucateco Achiote Red Paste
20 cloves of garlic, peeled and chopped
1 cup of freshly-squeezed lime juice
1/2 cup of freshly-squeezed orange juice
5-6 lbs boneless pork butt
1 package of banana leaves, defrosted

Combine the achiote paste, garlic, lime juice, and lemon juice in a blender, and puree until smooth. Cut pork into large square portions, leaving much of the fat (you can always remove any fatty pieces after it’s cooked) cover with the paste mixture, and marinate in refrigerator overnight, 12-24 hours.
Preheat oven to 300 degrees.
Line a roasting pan with overlapping banana leaves, letting them hang over the sides. Put the pork and marinade inside, wrap the leaves over the top, then top more overlapping leaves on top to create a sealed package. You should also then line the roasting pan with foil to prevent steam from escaping.
Cook 3.5-4 hours, until pork shreds easily with a fork.
Serve in tacos with pickled onions (recipe here), guacamole, and a *very* spicy hot sauce.

8 Servings


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