Best Cochinita Pibil Recipes

COCHINITA PIBIL

Steps:

• 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.
• 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.
• 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.
• 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 tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)

Steps:

• Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
• Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
• Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
• Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
• Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

COCHINITA PIBIL

Steps:

• Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
• In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
• Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
• Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
• Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
• Reduce the heat to 275 degrees F and roast for 6 hours.
• Serve with pickled red onions, warm corn tortillas and salsa.

PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL

Steps:

• Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
• Preheat oven to 300 degrees F.
• Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
• Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.

COCHINITA PIBIL

Steps:

• Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
• Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
• Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
• While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL

Steps:

• Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
• Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
• After meat has marinated, preheat oven to 375 degrees F.
• Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
• Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
• In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)

Steps:

• Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
• Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
• Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
• Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

COCHINITA PIBIL (OR "PUERCO PIBIL") (SIMPLIFIED)

Steps:

• First, you have to prepare the Achiote Paste. This is used to marinate the pork. First, put the Annatto Powder, Ground Cumin, Black Pepper, All-Spice seeds and whole cloves into a spice grinder. Grind into a fine dust. You wanna do that because if you don't, the dust can be VERY gritty. Not good.
• Cut up the habanero peppers. I use three. I also leave the seeds in and most of the membrane. USE GLOVES WHEN HANDLING AND CUTTING UP THE PEPPERS. I cannot stress that enough. If you use your hands to cut the peppers and then touch the seeds and membrane and then touch or scratch your face or eyes or any bit of your skin for any reason, you're gonna be the sorriest person on the planet.
• Also, take the time to cut up and mince your garlic. You can use your hands to do this.
• Pour in your orange juice, white vinegar, minced-up habanero, add your grinded up spices (if you used a blender to grind up your spices instead of a grinder, you don't have to do this), salt and garlic and then blend well for about a minute. If you think you still have some grit or pulp from your ingredients, keep blending.
• After it's well-mixed, pour in a full cup of lemon juice. I like to just buy the stuff, pre-squeezed. They DO sell all-natural stuff, so you won't be cheating too much when you squeeze it from a bottle.
• After that, add in 2 to 3 shots of tequila. Blend again.
• Get your pork shoulder and cut it into 1 to 1 1/2-inch cubes. Once done, throw all the cut-up meat into a big 1 1/2-gallon Ziploc bag.
• Pour the Achiote Paste you've prepared into the bag with the chopped-up pork and MAKE SURE THE BAG IS SEALED. This juice, when it drips, is capable of staining and leaves a pungent smell due to all the acids contained in it. Once sealed, put it into the fridge and let it marinate overnight. If you don't want to wait, allow two hours to marinate.
• Next, preheat the oven to 325 degrees.
• Once properly marinated, get your casserole or baking dish and line it with aluminum foil. I recommend using the wider yield because this helps prevent spillage into the dish. Once the pan is lined and you have slack foil on the sides, pour in all the pork and juice and close the foil up over the meat. It wouldn't hurt to add ANOTHER layer of foil and tuck the meat in on the inside of the pan. This prevents any steam from escaping, thus properly allowing the food to slow cook perfectly. Then, add one more piece on top to go AROUND the outside edges of the pan.
• Once the oven is ready, put the entire dish in (make sure to handle it carefully; you don't want it to slip and fall) and shut the door.
• Set the oven timer for 4 hours and don't look back. The meat slow-cooks on its own and you DON'T need to check on it. Doing so makes the oven lose heat.
• During the last 30 or so minutes of the cooking, prepare your rice according to the package.
• CAREFULLY, remove the dish from the oven after the timer has gone off and CAREFULLY, open up the foil, avoiding ANY escaping steam.
• Use a fork to break up the steamed pork into shreds. This allows the meat to absorb a lot of the left-over juice. This also allows the pleasant side-effect of the pork tasting even BETTER the next hour and even the next day.
• If you want to get fancy and act like you own a swank restaurant, get a large lettuce leaf and then spoon out an even bed of rice on top of it. If you don't feel like using lettuce, just spoon out a bed of rice on a plate.
• Spoon out a generous amount of pork on top of the rice.
• Garnish with a jalapeno pepper -- and enjoy. :).

COCHINITA PIBIL (MAYAN PORK ROAST)

Steps:

• To make the marinade:.
• In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
• Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
• Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
• Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
• Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
• To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.

GUISADOS' COCHINITA PIBIL TACOS

Steps:

• For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
• The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
• Serve with hot corn tortillas and your favorite garnishes.

YUCATAN ROAST PORK (COCHINITA PIBIL)

Steps:

• 1. Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain. 2. Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. 3. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours. 4. Prepare Sweet Pickled Onions. 5. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes. 6. Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. 7. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. Sweet Pickled Onions 2 large onions, sliced 1/4 cup vinegar 1 tablespoon granulated sugar Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

PUERCO PIBIL (COCHINITA PIBIL)

Steps:

• Grind and mix all the spices. I use a coffee grinder to do so but not the same I use to grind my coffee. In a blender, add the spices and the 1st part of the ingredients. Mix until you get a puree. Add the juice of 5 lemons in the blender. Add a splash of tequilla (I use about 1 ounce 1/2). Mix again with the blender. Cut the pork into 1 inch cubes. Combine everything in a zip-lock bag and mix well. [You can let it marinate a bit but if you cook it right there, it's better tasting.] Cover a pan that goes in the oven with bananas leaves. Put the mix in the pan. Cover with banana leaves. Put foil to cover. [If you cover it so nothing escape, you will have a juicy and tasty meal, my favorite. If you let heat come out, you'll get a very dry and spicy mix]. Bake 4 hours at 325; serve over rice

COCHINITA PIBIL

Steps:

• Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) 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.
• 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.
• Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
• I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
• 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 tortillas.
• Each person can make tacos or fajitas with the pork, the rice and the sauce.
• * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.

SHREDDED PORK AND BEAN PANUCHOS WITH PICKLED HABANERO AND ONIONS (COCHINITA PIBIL)

Steps:

• For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
• Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Place the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
• Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
• For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt into a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
• For the pickled red onions: Mix together the red onions, lime juice, olive oil, regano and salt into a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
• For the fried black bean filled tortillas (panuchos): Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve.
• In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate.
• To serve: Top each panucho with about 1/3 cup of cochinita pibil. Top with the pickled red onions and habaneros, if desired. Take a bite, die and go to heaven.

INSTANT COCHINITA PIBIL

Steps:

• Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork.
• Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot®).
• Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.

COCHINITA PIBIL

Steps:

• Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
• Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
• Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
• Marinate at least 2 hours or overnight in frig, overnight is best.
• If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
• Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
• Remove pork roast from the bag and reserve marinade.
• Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
• Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
• Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
• Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
• Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.

COCHINITA PIBIL TACOS WITH HABANERO SALSA

Steps:

• Heat the pork in a small saucepan over medium heat, stirring occasionally, until hot, 4 to 5 minutes.
• Char the habanero by holding it with tongs over the flame of a gas burner for several minutes, turning it as needed, until it is spotted black and blistered all over. Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char it over the gas burner using the same technique, until it is completely blackened. (If you don't have a gas stove, broil the habanero and garlic clove a few inches from the broiler element, turning as needed to char them all over.)
• Warm the tortillas (see page 85), then wrap in aluminum foil to keep warm.
• Carefully stem the habanero, scrape out the seeds, and coarsely chop the flesh, preferably wearing plastic gloves to protect your fingers from the heat of the chile. Peel the garlic clove, coarsely chop it, and add it, along with about half the habanero, to the bowl of a food processor (preferably a mini one). Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose sauce forms. Taste and add the rest of the habanero if you want the salsa to be spicier, and add more lime juice and/or salt if needed.
• Lay the tortillas out on a plate. Divide the pork equally among the tortillas, top with the pickled onions and just a little bit of the salsa (be judicious until you know how much you can handle), and eat.

COCHINITA PIBIL FONDA SAN MIGUEL

Steps:

• Preparing the Achiote Rub:
• Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
• Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
• Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
• Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
• Reserve 2 tablespoons of the paste for cooking with the tomatoes.
• Rub the pork cubes with the remaining achiote rub and set aside.
• Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
• Cooking the Pork:.
• Preheat oven to 350 degrees. have a large heavy dutch oven ready.
• Using tongs, carefully sear the banana leaf over an open flame until flexible.
• Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
• Cover the pork with Tomato mixture, folding the banana leaf over the top.
• Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
• Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.

WALTER'S COCHINITA PIBIL

Steps:

• 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.

WALTER'S COCHINITA PIBIL

Steps:

• 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.