Walter's Cochinita Pibil
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Coriander Seed1 tbsp
Peppercorns1 tsp
Ground Cinnamon1
Salt3 cloves
Garlic (minced)2 sprigs
Oregano (fresh, roughly chopped)3
Limes2 tbsps
Olive Oil (/30 ml)1 bunch
Cilantro Leaves (fresh)Directions:
1
Preheat the oven to 325 degrees F (160 degrees C)
2
For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste
3
Add the juice and pulse until combined
4
Rub the pork shoulder with some of the recado
5
Lay half the banana leaves in a roasting pan
6
Put the pork shoulder on the banana leaves and cover with the remaining leaves
7
Pour the remaining recado on top
8
Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours
9
Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice
10
Season with salt and pepper
11
Keep in the refrigerator until ready to serve
12
For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions
13
Season with salt and pepper
14
Keep in the refrigerator until ready to serve
15
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas