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Originally Posted by JAH
Cochinita Pibil*
5 oz of achiote
3 cloves of sautéed garlic
1 tsp sautéed peppercorns
1 tsp cumin
3 whole cloves
1 tsp dried oregano
2 T powdered red chile
2 cups sour orange juice
or a mixture of oj and vinegar or lime juice
4.5 lbs pork
Banana leaves, softened over low flame
5 oz lard, melted
Salt to taste
Liquefy the achiote in the orange juice with the spices and salt. Pour over the meat and cover. Refrigerate 8-12 hours.
Afterwards line a casserole with the banana leaves allowing them to hang over the edges so that you can wrap the pork with them. Then dip the meat in the melted lard, add it and the marinade to the casserole, wrap it in the banana leaves, cover tightly with foil, and place the casserole in a preheated oven (300 degrees) about 2.5-3 hours. Place a pan of water in the oven also so that everything stays moist.
When the meat is tender, let it cool without unwrapping it. Later shred it finely and mix it with the cooking sauce. Serve in warm tortillas with red pickled onions and habanero sauce. Serves 10.
*The source of this recipe is a magazine I purchased from a newsstand in Oaxaca. It is called Caprichos Y Antojos: Lo Mejor de Yucatán. The original is in Spanish. I have translated it the best I can.
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JAH,
This looks wonderful!!! One of the problems that I had with my recipe was that the meat was too dry. I am going to try this recipe when I visit my brother in Las Vegas next week.