This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.
Provided by Lust3218
Categories Pork
Time 5h
Yield 3 1/2 pounds, 30-36 serving(s)
Number Of Ingredients 17
Steps:
- Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
- Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
- Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
- Marinate at least 2 hours or overnight in frig, overnight is best.
- If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
- Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
- Remove pork roast from the bag and reserve marinade.
- Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
- Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
- Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
- Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
- Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
Nutrition Facts : Calories 151.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 39.9, Sodium 746.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 11.6
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#lactose #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #pork #mexican #oven #barbecue #roast #dinner-party #heirloom-historical #holiday-event #picnic #smoker #dietary #gluten-free #oamc-freezer-make-ahead #egg-free #free-of-something #meat #to-go #camping #equipment #grilling #number-of-servings #presentation
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sanman29301
[email protected]I've never made cochinita pibil before, but I'm so glad I tried this recipe. It was so easy to make and it turned out amazing! The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Siraj Kamusiime
[email protected]This cochinita pibil was delicious! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.
Tamikha REID
[email protected]I was disappointed with this cochinita pibil. The meat was dry and tough, and the sauce was bland. I won't be making this recipe again.
Barbara White
[email protected]This cochinita pibil was a bit too spicy for my taste, but it was still very good. I will definitely be making it again, but I will use less chili peppers next time.
Nour
[email protected]I've never made cochinita pibil before, but I'm so glad I tried this recipe. It was so easy to make and it turned out amazing! The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Ssempijja Rusha
[email protected]This cochinita pibil was delicious! The meat was so tender and flavorful, and the sauce was perfect. I will definitely be making this again.
Omolemo Phogojane
[email protected]I was really excited to try this cochinita pibil recipe, but I was disappointed. The meat was dry and the sauce was bland. I won't be making this recipe again.
Mehmoona Farhan
[email protected]This cochinita pibil was a bit too salty for my taste, but it was still very good. I will definitely be making it again, but I will use less salt next time.
SABBIR bot
[email protected]I've never had cochinita pibil before, but I'm so glad I tried this recipe. It was delicious! The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
CHINONSO ORINYA
[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.
Shahbaz Gujjar
[email protected]I was disappointed with this cochinita pibil. The meat was dry and tough, and the sauce was bland. I won't be making this recipe again.
BraEddies Channel
[email protected]This cochinita pibil was a bit too spicy for my taste, but it was still very good. I will definitely be making it again, but I will use less chili peppers next time.
Shahad Sadq
[email protected]I love this cochinita pibil recipe! The meat is so juicy and tender, and the sauce is so flavorful. I always get compliments when I make this dish.
Annet Nalumansi
[email protected]This was my first time making cochinita pibil, and it turned out great! The recipe was easy to follow, and the dish was so flavorful. I will definitely be making this again.
Tobyn Graham
[email protected]I've made this cochinita pibil several times now, and it's always a crowd-pleaser. The flavors are complex and delicious, and the meat is always fall-apart tender. I highly recommend this recipe!
shelly fisher
[email protected]This cochinita pibil was a hit at my party! The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.