Yucatan Roast Pork (Cochinita Pibil)
Yucatan Roast Pork (Cochinita Pibil)
This was originally prepared by the Mayans in ovens dug into the earth & lined with stones
The meat was wrapped in seaweed or banana leaves & left to roast slowly in its own juices
2 Tbsp annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 tsps ground cumin
1 tsp salt
3/4 tsp dried oregano leaves
1 (4 lb) pork shoulder roast
Sweet Pickled Onions
16 (8-inch) flour tortillas, warmed
Cover annatto seed with boiling water
Cover & let st& at least 12 hrs; drain
Place annatto seed, peppercorns, garlic, orange juice, cumin, salt & oregano in blender container
Cover & blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 min
Make several deep cuts in pork roast
Place pork in shallow non-reactive dish
Pour marinade over pork; rub into cuts
Cover & refrigerate at least 12 hrs
Prepare Sweet Pickled Onions
Place pork & marinade in Dutch oven
Cover & bake at 325 deg F, turning pork & spooning marinade over pork occasionally, until very tender, about 3 hrs
Remove pork; let st& 30 min
Remove bones & fat from pork; pull pork into shreds
Skim fat from marinade
Return pork to marinade
Heat to boiling; reduce heat
Cover & simmer until pork is hot, about 10 min
Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions
Fold in sides of tortillas
Serve with Baked Plantains, if desired
Yields 8 servings
Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tbsp granulated sugar
Cover onions with water in skillet
Heat to boiling; reduce heat
Cover & simmer 5 min; drain
Mix onions, vinegar & sugar
Cover & refrigerate at least 6 hrs
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