Cochinita Pibil (Mayan Roast Pork)

This was my most fabulous discovery in Mexico. 

The ancient way of cooking this dish under hot stones or even buried in the ground underneath a firepit is what makes this so extra special. If only I had a field handy or even just a garden I would give it a go! But my oven will have to do the trick in my case.

Ingredients:

1 Pork Shoulder (skin removed but bone in)

100g Achiote Paste (Annatto seed based)

Juice of 4 small Limes

Juice of 1-2 Oranges

25 ml Tequila

Mix together the achiote paste with the lime, orange and tequila.

Prik the pork with a small knife all over to allow the marinade to seep into the flesh.

Paint the achiote marinade all over the Pork Shoulder.

Line a suitable dish with Banana Leaf and place the Pork inside.

Pour the rest of the marinade all over.

Wrap the pork up in the banana leaves and let it marinade for 24 hours.

The Citrus juices in the marinade will start to tenderise the meat.

To serve with the Cochinita I made a Habanero and red Onion Salsa

1 Red Onion, sliced

1 red Habanero Chilli

Juice of 1 Lime

Juice of 1 Orange

Sea Salt to taste

Mix and leave to mascerate for several hours.

The next day wrap the Pork including the banana leaves up in tinfoil and place on a baking sheet in a 170C oven for 3 - 4 hours.

Low and slow cooking will make the pork fall of the bone.

Shred the meat with 2 forks and garnish with some of the Onion Habanero Salsa.

Warm some Tortillas, by wrapping in tinfoil and placing in the oven for 10 minutes.

Everyone can help themselves and make some Tortilla wraps. Don't forget to add the Onion Salsa.

I have to admit, this is really amazing. Crispy Peking Duck has serious competition here!!!!