COCHINITA PIBIL FONDA SAN MIGUEL

Steps:

• Preparing the Achiote Rub:
• Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
• Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
• Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
• Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
• Reserve 2 tablespoons of the paste for cooking with the tomatoes.
• Rub the pork cubes with the remaining achiote rub and set aside.
• Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
• Cooking the Pork:.
• Preheat oven to 350 degrees. have a large heavy dutch oven ready.
• Using tongs, carefully sear the banana leaf over an open flame until flexible.
• Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
• Cover the pork with Tomato mixture, folding the banana leaf over the top.
• Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
• Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.