Walter's Cochinita Pibil
- Level: Intermediate
- Yield: 4 servings
- Total: 6 hr 25 min
- Prep: 25 min
- Cook: 6 hr
Ingredients
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
Directions
- Preheat the oven to 325 degrees F (160 degrees C).
- For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
- Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
- Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.