Walter's Cochinita Pibil

Deselect All

Recado (Spicy Paste):

1 tablespoon annatto (ground achiote seeds)

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 teaspoon ground cinnamon

1 teaspoon salt

3 whole cloves, ground

3 cloves garlic, minced

2 sprigs fresh oregano, roughly chopped

1 habanero chile, seeded and chopped 

Juice of 8 limes or bitter oranges, or white wine vinegar

One 4-pound/2 kg bone-in pork shoulder

8 banana leaves, soaked

Mild Salsa (Red Onion Salsa):

2 tablespoons/30 ml olive oil

1 bunch fresh cilantro, leaves finely chopped

1 habanero chile, seeded and diced

1 red onion, diced

Juice of 1 seville orange or 2 limes

Salt and freshly ground black pepper 

Xni Pec Salsa (Dog's Nose):

4 tomatoes, seeded and diced

Zest and juice of 3 limes or 2 seville oranges 

1 bunch fresh cilantro leaves

1 onion, diced

Salt and freshly ground black pepper 

4 sections of baguette or tortillas