Sunday, June 10, 2012

Cochinita Pibil

  • 600-750g pork roast or pork shoulder
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 25g (1/4 bar) achiote condimente
  • 1/2 cup orange juice
  • juice from two limes
  • 1 Tablespoon concentrated white vinegar (4 Tblsp. wine or cider vinegar)
  • 1 Habenero or jalapeno pepper, seeds removed and finely chopped
  • salt and pepper to taste
Cut pork into large cubes, cover with lightly salted water, and cook for 1-2 hours until pork can easily be shredded. In the mean time, mash the onion some with a mortar and pestle. Mix in garlic and achiote. Then, add orange and lime juice and vinegar, and mix well. (Alternatively, put everything in a blender and blend.) When the pork is done, remove broth and reserve. Shred the pork with two forks, and return to pan. Add the achiote mix and enough broth to barely cover, and cook, partially covered, for 1.5-2 hours--until pork has absorbed most of the cooking liquid.  For spicier pork add habenero or jalapeno to achiote mix.
Adapted from here and here.

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