Cochinita Pibil

Ingredients

• 2 kg (4 1/2 lb)pork shoulder — cut into large chunks
• 120 g (4 oz)achiote paste — recado rojo
• 1 cupsour orange juice — or 2/3 cup orange with 1/3 cup lime
• 6 clovesgarlic — roasted
• 1 tspground cumin
• 1 tspMexican oregano — toasted
• 4whole cloves
• 1 tspblack peppercorns
• 2 largebanana leaves — passed over the flame until pliable
• 2 cupspickled red onion — with habanero, to serve
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cuphabanero salsa — to serve
• 1 tspfine salt

Method

1. Begin by preparing the marinade. In a blender, combine 120 g (4 oz) achiote paste, 1 cup sour orange juice, 6 cloves of garlic, 1 tsp ground cumin, 1 tsp Mexican oregano, 4 whole cloves, 1 tsp black peppercorns, and 1 tsp fine salt. Blend until smooth, ensuring the mixture is well combined and the spices are evenly distributed.
2. Place the 2 kg (4 1/2 lb) pork shoulder in a large bowl or resealable plastic bag. Pour the achiote marinade over the meat, making sure it is fully coated. Massage the marinade into the pork, ensuring it penetrates the surface. Cover the bowl or seal the bag and refrigerate overnight to allow the flavors to deeply infuse the meat.
3. The next day, line a large Dutch oven or heavy pot with the banana leaves, allowing them to overhang the sides. This will create a natural wrap for the pork. Remove the marinated pork from the refrigerator and place it on top of the banana leaves, pouring any remaining marinade over the meat.
4. Fold the banana leaves over the pork to encase it completely. Place the lid on the pot and set it over low heat. Allow the pot to come up to temperature slowly, ensuring the pork renders its fat gently and begins to soften without seizing.
5. Cook the pork on low heat for several hours, checking occasionally. The meat is ready when it surrenders easily to a fork and can be pulled apart with minimal effort. The aroma should be rich and inviting, signaling that the flavors have melded perfectly.
6. Once the pork is tender, increase the heat slightly to allow the edges to crisp up. This step enhances the texture, adding a delightful contrast to the tender meat. If desired, remove some of the liquid and reduce it separately until it is concentrated, then pour it back over the pork for added flavor.
7. Remove the pork from the pot and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces, ensuring the crispy edges are mixed throughout.
8. Serve the Cochinita Pibil with warm corn tortillas, 2 cups of pickled red onion, and 1 cup of habanero salsa on the side. Garnish with slices of white onion, fresh cilantro, and lime wedges for added freshness and acidity.