Yucatecan Cochinita Pibil

Method

1. 01

   Blend the achiote paste with 450 ml of sour orange juice, the garlic cloves, the white onion, the dried oregano, the ground cumin, the black pepper, the cinnamon, the cloves, and the salt for 2 minutes, until a smooth, intense red marinade is obtained.

2. 02

   Place the pork leg or shoulder in a deep dish, pour the marinade over it, and massage the meat for 2 minutes to cover it on all sides.

3. 03

   Cover the dish and refrigerate the marinated meat for at least 8 hours, or overnight, until the pork takes on a reddish color and an achiote aroma.

4. 04

   Preheat the oven to 160 °C and pass the banana leaves over a comal or hot skillet for 20 to 30 seconds on each side, just until they become flexible and shiny without burning.

5. 05

   Line a baking dish or deep casserole with the banana leaves, place the pork with all its marinade on top, and close the leaves like a package; cover well with a lid or aluminum foil to trap the steam.

6. 06

   Bake at 160 °C for 210 minutes, checking halfway to ensure there are juices at the bottom; the meat should exceed 63 °C internally and begin to feel very tender when pierced with a fork.

7. 07

   Carefully uncover, raise the oven temperature to 190 °C, and bake for an additional 25 to 30 minutes, until the edges of the pork look golden brown and the marinade is bubbling thickly.

8. 08

   Mix the red onion with the habanero chili, the apple cider vinegar, and the remaining 50 ml of sour orange juice; let sit for 20 minutes, until the onion softens and takes on a bright color.

9. 09

   Shred the pork within its juices using two forks for 3 to 4 minutes, until it is juicy and well-infused with the marinade.

10. 10

    Heat the corn tortillas on a comal over medium heat for 30 seconds on each side, serve them with the cochinita pibil, and top with the pickled red onion with habanero.