Cochinita Pibil

Ingredients

• 1.5kg pork shoulder, cut into large chunks
• 1/2 cup achiote paste
• 1 cup sour orange juice (or 1/2 cup orange juice + 1/2 cup lime juice)
• 4 cloves garlic, minced
• 1 tsp salt
• 2-3 banana leaves, lightly charred to soften
• 1 red onion, thinly sliced, plus 1/4 cup lime juice and 1/2 tsp salt (for pickled onion, to serve)
• Corn tortillas, to serve

Steps

1. Blend achiote paste, sour orange juice, garlic, and salt into a smooth marinade.
2. Coat pork chunks thoroughly in the marinade, cover, and refrigerate at least 4 hours, ideally overnight.
3. Line a baking dish with the softened banana leaves, add the marinated pork and all its marinade, then fold the leaves over to fully wrap it.
4. Bake at 150C (300F) for 3-3.5 hours until completely fork-tender and pulling apart easily.
5. Meanwhile, quick-pickle the sliced red onion in lime juice and salt.
6. Shred the pork, moistening with the cooking juices, and serve on tortillas topped with pickled onion.