Walter's Cochinita Pibil

TOTAL TIME: 6 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 6 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

RECADO (SPICY PASTE):
  • 1 tablespoon annatto (ground achiote seeds)
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • One 4-pound/2 kg bone-in pork shoulder
    MILD SALSA (RED ONION SALSA):
    • 2 tablespoons/30 ml olive oil
    • 1 bunch fresh cilantro, leaves finely chopped
    • 1 red onion, diced
    • Juice of 1 seville orange or 2 limes
    • Salt and freshly ground black pepper
      XNI PEC SALSA (DOG'S NOSE):
      • 4 tomatoes, seeded and diced
      • Zest and juice of 3 limes or 2 seville oranges
      • 1 bunch fresh cilantro leaves
      • 1 habanero chile, seeded and diced
      • 1 onion, diced
      • Salt and freshly ground black pepper
        recipe tools

        Directions

        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.
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