Cochinita Pibil (Pulled Pork Pibil)
Equipment
- 1 cast iron pot
Ingredients
- 1 pound pork leg or shoulder trimmed and cut into small chunks
- 3 tablespoons achiote paste
- Juice of 1 bitter orange or ½ orange + 1 lime
- 2 tablespoons white vinegar or lemon juice
- 1 small white onion grated or finely shredded (or use ½ of a large one)
- 2 garlic cloves minced
- Salt and pepper to taste
- Pinch of dried oregano
- 1 cup water add more as needed
Instructions
Marinate the Pork
- In a blender or food processor, combine: Achiote paste, citrus juice (bitter orange, or orange + lemon), Oregano. Blend until smooth.
- Place the pork in a large bowl and add the minced garlic, shredded onion, salt and pepper, the achiote marinade
- Mix well, cover, and refrigerate for at least 2 hours, or overnight for best flavor.
Cook the Pork
- Preheat your oven to 400°F. Place the marinated pork, adding all the marinade, in an oven-safe dish or Dutch oven. Cover tightly with foil or a lid, and bake for 2 and a half hours, or until tender and easy to shred.
- Taste and adjust seasoning if needed.
Shred the Pork
- Once fully cooked, use two forks to shred the pork. You should be left with juicy, richly-colored meat that practically melts in your mouth. Serve over a corn tortilla and topped with red pickled onion and a tangy, citrus and spicy habanero salsa.