Cochinita Pibil

Recipe Ingredients

		One Day Ahead
3 1/2 lbs	1589g / 56oz	Pork - preferably (to 4-1/2)
		End of loin - with fat
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Seville orange juice - (see note)
		A spice grinder
1 tablespoon	15ml	Achiote seeds - (heaping)
1/4 teaspoon	1.3ml	Cumin seeds
1/4 teaspoon	1.3ml	Oregano
12		Peppercorns
3		Allspice
4		Garlic - peeled
1/8 teaspoon	0.6ml	Powdered chile seco - (may
		Substitute hot paprika)
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Seville orange juice -or-
		Mild white vinegar
2		Banana leaf
		On Serving Day
		A Dutch oven
		The wrapped meat
1/2 cup	118ml	Cold water
		Salsa
1/2 cup	31g / 1.1oz	Onion - very finely chopped
3		Chiles habaneros - very
		Finely chopped
1/2 teaspoon	2.5ml	Salt
2/3 cup	157ml	Seville orange juice

Recipe Instructions

Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste.

Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder.

Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices. The mixture should be a thick paste. Coat the pork with the paste.

Lightly sear the banana leaves over a bare flame to make them more flexible. Wrap the meat up in them and leave to season in the refrigerator for at least six hours or overnight.

ON SERVING DAY: Preheat oven to 325F. Place a rack at the bottom of the Dutch oven and cover the dish with a tight fitting lid. Cook for 2 1/2 hours. Turn the meat and baste it well with the juices at the bottom of the pot. Cook for another 2 1/2 hours, or until the meat is soft and falling off the bone.

Meanwhile, prepare the salsa: mix all ingredients together. Set aside to season for about 2 hours. Serve in a separate dish.

After cooking, shred the meat roughly. Pour the fat and juices from the pan over it. Serve hot, with tortillas and the sauce so that each person can make his or her own tacos.

NOTE: A rough approximation of Seville orange juice may be attained through the following: For 1/2 cup blended juice, combine 1 teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice and 2 tablespoons lemon juice.

Recipe from "The Cuisines of Mexico" by Diana Kennedy

Source:
Coyote's Pantry, Mark Miller and Mark Kiffin

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.