WALTER'S COCHINITA PIBIL

Walter's Cochinita Pibil image

Provided by Chuck Hughes

Categories Sauces

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon ground annatto seed (ground achiote seeds)
1 tablespoon coriander seed
1 tablespoon peppercorn
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves, ground
3 garlic cloves, minced
2 sprigs fresh oregano, roughly chopped
1 habanero pepper, seeded and chopped
8 limes, juice of (or bitter oranges, or white wine vinegar)
4 pound/ 2 kg bone-in pork shoulder
8 banana leaves, soaked
2 tablespoons/ 30 ml olive oil
1 bunch fresh cilantro leaves, finely chopped
1 habanero pepper, seeded and diced
1 red onion, diced
1 seville oranges, juice of (or 2 limes)
salt & freshly ground black pepper
4 tomatoes, seeded and diced
3 limes, zest and juice of or 2 seville oranges
1 bunch fresh cilantro leaves
1 onion, diced
salt & freshly ground black pepper
4 sections baguette or 4 tortillas

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.

Nutrition Facts : Calories 3101.8, Fat 20.2, SaturatedFat 5.3, Sodium 5853.7, Carbohydrate 617.2, Fiber 35.2, Sugar 36.2, Protein 124.7