Cochinita Pibil
Source of Recipe
the web
List of Ingredients
2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded
and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red wine vinegar
2 red onions, sliced into ringsRecipe
1 Poke holes all over the pork with a fork. Rub achiote
paste all over the pork, and set aside. In a large bowl, mix
together the orange juice, lemon juice, and habanero peppers.
Mix in the cumin, paprika, chili powder, coriander, salt
and pepper. Place pork in the mixture, cover, and
refrigerate overnight, turning two or three times.
2 Preheat the oven to 325 degrees F (165 degrees C). Wrap
the pork and marinade in aluminum foil or banana leaves
that have been soaked in water for 30 minutes. Place into a
casserole dish, and cover.
3 Bake for about 2 hours, until the meat falls off the
bone. The slower you cook it, the better it is. You could
also bake it in a 200 degrees F (95 degrees C) oven for 4
or 5 hours, or in a slow cooker without the foil or leaves.
4 While the pork is cooking, make the sauce. Bring the
red wine vinegar to a boil in a small saucepan. Add
onions, reduce heat to medium-low, and simmer until tender.
Pour sauce over pork, and serve with white rice and corn
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