YUCATAN ROAST PORK (COCHINITA PIBIL)
Steps:
- 1. Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain. 2. Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. 3. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours. 4. Prepare Sweet Pickled Onions. 5. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes. 6. Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. 7. 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. Sweet Pickled Onions 2 large onions, sliced 1/4 cup vinegar 1 tablespoon granulated sugar Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.
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Airsir45
[email protected]This recipe looks delicious! I can't wait to try it.
black mastar
[email protected]I'm not sure what I did wrong, but my cochinita pibil turned out really bland. It was a waste of ingredients.
chege ndung'u
[email protected]This recipe was too spicy for me. I couldn't even finish it.
manfred mendez
[email protected]I was a little disappointed with this recipe. The pork was a bit dry, and the flavor was not as good as I had hoped.
Asante Pius
[email protected]This was my first time making cochinita pibil, and it was a success! The pork was tender and juicy, and the flavor was delicious. I'll definitely be making this again.
Salihu Ahmad Salim
[email protected]I've made this recipe twice now, and it's always a hit. The pork is so tender and flavorful, and the sauce is incredible. I love serving it with tortillas, beans, and rice.
Nick Boi
[email protected]This recipe was easy to follow and the pork turned out great! The meat was tender and flavorful, and the achiote paste gave it a beautiful red color. I served it with tortillas, beans, and rice, and it was a delicious meal.
Rufael Adamu
[email protected]This was a great recipe! The pork was tender and juicy, and the flavor was amazing. I loved the combination of the achiote paste, the citrus, and the spices. I'll definitely be making this again.
Nosheerwan Khan Nosheerwan
[email protected]I'm not a huge fan of pork, but this recipe changed my mind. The pork was so tender and flavorful, and the achiote paste gave it a beautiful red color. I served it with pickled onions and habanero salsa, and it was a delicious meal.
Nongor Mobilebd
[email protected]This recipe is a keeper! The pork was incredibly tender and juicy, and the flavor was out of this world. I loved the combination of the achiote paste, the citrus, and the spices. I'll definitely be making this again and again.
maxx saddam
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The pork was so tender and flavorful, and the heat level was perfect. I served it with tortillas, beans, and rice, and it was a delicious meal.
Jms. Rana Jms
[email protected]This was my first time making cochinita pibil, and it turned out great! The pork was fall-apart tender, and the flavor was incredible. I'll definitely be making this again.
Shoroq Ghanem
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork is so moist and juicy, and the flavor is amazing. I love the combination of the achiote paste, the citrus, and the spices.
Gori Pun
[email protected]This cochinita pibil was a hit at my last dinner party! The pork was so tender and flavorful, and the achiote paste gave it a beautiful red color. I served it with pickled onions and habanero salsa, and everyone loved it.