Cochinita Pibil

Recipe Ingredients

3/4 cup	177ml	Achiote Paste or annatto paste - see * Note
10		Garlic cloves - chopped
1 1/2 cups	355ml	Orange juice
		Juice of 2 limes
8		Bay leaves - crumbled
2 teaspoons	10ml	Cumin seeds
1/2 teaspoon	2.5ml	Cinnamon
2 teaspoons	10ml	Ground thyme
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Sea salt
2 teaspoons	10ml	Freshly-ground black pepper
4 lbs	1816g / 64oz	Pork butt - cut into 2" chunks
1 lb	454g / 16oz	Banana leaves, softened over low flame
		(or use aluminum foil)
2		White onions - sliced 1/2" thick
5		Roma tomatoes - sliced 1/2" thick
4		Anaheim chiles - roasted, peeled, and sliced in strips
		Accompaniment
		Pickled shallots

Recipe Instructions

* Note: See the "Achiote Paste" recipe which is included in this collection.

In a medium-size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees. Heat a dry cast-iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.

This recipe yields 8 to 10 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6284 broadcast 10-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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