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Posted By Ben On June 10, 2008 @ 12:14 pm In Main Dishes,Salsas and Sauces | 24 Comments
Makes 4-6 servings
Prep time 10 minutes plus 4 to 24 hours to marinate
Cooking time 2 1/2 hours
For this recipe you will need:
- 2 1/2 lbs pork shoulder
- 1 TBSP annatto seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground oregano
- 1 tsp whole allspice
- 1 chile ancho, deveined and seeded
- 4 garlic cloves, minced
- 1/2 cup fresh bitter orange juice (Seville Orange)*
- 1/4 cup vinegar
- salt and pepper
- 1 red onion, sliced
- 1/2 cup vinegar
- 1/2 cup orange juice
- 1/2 cup cilantro, finely chopped
*You can substitute bitter orange juice with 1/2 cup sweet orange juice and the juice of one lemon.
- Cut pork shoulder in 1 1/2 to 2″ cubes and season.
- Dry-toast annatto seeds, allspice, cumin, oregano and chile ancho in a heavy skillet over medium heat. Stir constantly until fragrant, around 2-3 minutes.
- Cool slightly and grind in a food grinder (I used my blender on high speed)
- In a large bowl whisk together spice mixture, garlic, vinegar and orange juice until well blended.
- Cover a baking dish with aluminum foil letting it hang over the sides so it can cover the pork.*
- Place pork on aluminum foil cover with the annatto sauce and mix well.
- Cover and marinate for at least 4 hours. 24 hours works best.
- Preheat oven to 250ºF (120ºC)
- Cook for 2 1/2 hours.
- Serve in tacos with pickled onions over fresh homemade corn tortillas.
- Mix red onion, vinegar, orange juice, cilantro and salt to taste and marinate for 4 hours.
About this recipe:
- The original recipe calls for banana leaves instead of aluminum foil.
- The pickled onions is originally a hot sauce. You might add 1 or 2 finely chopped habaneros and 1 chopped radish.
If you are looking to impress a crowd, this is the perfect dish for it. This is authentic Mexican flavor.
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URL to article: http://whatscookingmexico.com/2008/06/10/cochinita-pibil/
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