COCHINITA PIBIL

Serves: 6 to 8

INGREDIENTS:

Adobo Sauce (makes 2 cups)

1 tube (3-4 oz.) achiote paste (chef recommends El Yucateco Paste Achiote) 1/3 cup fresh orange juice

1/3 cup white vinegar

1 tsp dry Mexican oregano (regular oregano will also suffice)

1 tsp ground white pepper

½ tsp ground black pepper

½ tsp cinnamon

4 garlic cloves, chopped

1 tsp ground ancho chile

1 tbsp crushed red pepper

2 tbsp Kosher salt

½ cup canola oil

For cochinita pibil:

5 lbs pork shoulder banana leaves, roasted as needed

DIRECTIONS FOR ADOBO SAUCE:

1. Blend all adobo sauce ingredients together until smooth, set aside.

DIRECTIONS FOR THE PORK:

1. Cut the pork into 4-inch chunks.

2. Add in 1 cup of adobo sauce and let marinate for about 24 hours in the refrigerator.

3. Reserve remaining adobo sauce.

DIRECTIONS FOR COCHINITA:

1. Preheat the oven to 350 degrees.

2. Using tongs, carefully cook the banana leaves over a low flame on your stove top until soft, a few seconds on each side.

3. Place the banana leaves in a baking pan.

4. Add the marinated pork on top of the banana leaves.

5. Cover the marinated pork with another layer of banana leaves, so it is completely covered by the leaves. If you do not have enough banana leaves, it is OK to just cover with foil.

6. Cover the dish in aluminum foil and place in the oven.

7. Cook at 350 degrees for about 2½ to 3 hours (depending on how big the chunks of pork are cut).

8. Ensure the meat is nice and tender and use a fork to shred the meat, it should easily come apart.

9. Mix the shredded meat with all of the juices in the pan.

10. Serve alongside rice and beans and enjoy!