COCHINITA PIBIL
Steps:
- 1- Combine achiote paste, juice, vinegar, garlic, Thyme, Margoram, bay leaves and oregano in a medium nonreactive bowl and stir until well blended. 2- 2- Generously season pork on all sides with salt and freshly ground black pepper. Place in the bowl with the achiote mixture and turn to coat it well, rubbing the spice mixture into any crevices. 3- Cover and place in the refrigerator to marinate for 12 to 24 hours. When ready to cook the pork, remove from the refrigerator and let come to room temperature, about 30 minutes. 4-Meanwhile, heat the oven to 300°F and arrange a rack in the middle. 5- Remove the center core from the banana leaf and run the leaf under hot tap water until it becomes soft and pliable. Pat dry with paper towels and cut in half horizontally; overlap the two pieces of leaf so that they roughly form a rectangle about 2 feet long and 1 foot wide. Place the pork on the banana leaves, fold in the left and right sides, and roll it up like a burrito to completely encase the pork. 6- In a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid arrange onions evenly on the bottom to form a layer. Place pork on top of the onions, with the seam of the banana leaves facing down, and pour water into the bottom of the pan, cover, and place in the oven to cook until pork is fork tender, about 3 1/2 hours. 7- Place meat in a bowl and, using two forks, shred into bite-size pieces. Add onions and pan juices and stir to mix thoroughly. Serve with Pickled Red Onions, warm corn tortillas, and salsa.
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Ali Usman
[email protected]This cochinita pibil is the best I've ever had! The meat is so tender and juicy, and the sauce is flavorful and complex. I will definitely be making this again.
Zahed Alom Ali
[email protected]I made this cochinita pibil for my family, and they loved it! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.
Victoria Wiscaver
[email protected]This cochinita pibil was a bit spicy for my taste, but it was still very good. The meat was tender and juicy, and the sauce was flavorful. I would recommend using less chili powder if you don't like spicy food.
Patrick Dzakah
[email protected]I made this cochinita pibil in my slow cooker, and it turned out great! The meat was so tender and flavorful. I served it with tortillas, rice, and beans, and it was a delicious meal.
Uchechukwu Okafor
[email protected]This cochinita pibil is a bit time-consuming to make, but it's worth it! The flavors are incredible, and the meat is fall-off-the-bone tender.
Bisharat Hussain Kubar
[email protected]I've made this cochinita pibil several times now, and it's always a favorite. The meat is so tender and juicy, and the sauce is flavorful and complex.
Enidy Selma
[email protected]This was my first time making cochinita pibil, and it turned out great! The instructions were easy to follow, and the dish was delicious. I will definitely be making this again.
Khalid Ahmed
[email protected]I made this cochinita pibil for a party last weekend and it was a huge hit! Everyone loved it. The leftovers were even better the next day.
Ayyan Malik
[email protected]This cochinita pibil was amazing! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.