Traditional pibil cooking from Mexico's Yucatan peninsula calls for marinating in a blend of achiote paste, citrus, and spices before the little pigs (or cochinitas) are wrapped in fragrant banana leaves and lowered into a carefully built, banana leaf-wrapped pit called a pibe. This is our adaptation for the American kitchen of a dish we first tasted in Playa del Carmen in the Yucatan.

Ingredients

• 1/2 cup achiote paste or annatto seeds
• 10 garlic cloves, chopped
• 1 1/2 cups freshly squeezed orange juice
• 2 limes, juiced
• 8 bay leaves, crumbled
• 2 teaspoons cumin seeds
• 1/2 teaspoon ground cinnamon
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 4 pounds pork butt, cut into 3-inch cubes
• 1 pound banana leaves, softened over low flame, or aluminum foil
• 2 white onions, sliced 1/2-inch thick
• 5 Roma tomatoes, sliced 1/2-inch thick
• 4 Anaheim chiles, roasted, peeled, and sliced into strips
• Pickled Shallots, for serving, recipe follows

Directions

Pickled Shallots:

1 cup red wine vinegar

1 cup dry red wine

1/2 cup brown sugar

1 tablespoon mustard seeds

2 tablespoons black peppercorns

2 teaspoons red chili flakes

2 tablespoons kosher salt

20 medium shallots, peeled

Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator for up to 2 weeks.