Name: Yucatan-Style Cochinita Pibil
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 4 lbs boneless pork shoulder; 100 g achiote paste; 1 cup sour orange juice; 6 cloves garlic cloves; 0.5 tsp cumin; 0.5 tsp oregano; 0.5 tsp black pepper; 1 tbsp salt; 2 large pieces banana leaves; 1 whole red onion; 1 whole habanero pepper; 0.5 cups white vinegar; 0.25 cups lime juice; 16 pieces corn tortillas

DinnerComfort FoodMeal PrepHigh-Protein

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
boneless pork shoulder	4 lbs	288	51g	0g	8g
achiote paste	100 g	0	0g	0g	0g
sour orange juice	1 cup	14	0g	3g	0g
garlic cloves	6 cloves	3	0g	1g	0g
cumin	0.5 tsp	1	0g	0g	0g
oregano	0.5 tsp	0	0g	0g	0g
black pepper	0.5 tsp	0	0g	0g	0g
salt	1 tbsp	0	0g	0g	0g
banana leaves	2 large pieces	0	0g	0g	0g
red onion	1 whole	6	0g	1g	0g
habanero pepper	1 whole	1	0g	0g	0g
white vinegar	0.5 cups	3	0g	0g	0g
lime juice	0.25 cups	2	0g	1g	0g
corn tortillas	16 pieces	4	0g	1g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
boneless pork shoulder	4 lbs	288	51g	0g	8g
achiote paste	100 g	0	0g	0g	0g
sour orange juice	1 cup	14	0g	3g	0g
garlic cloves	6 cloves	3	0g	1g	0g
cumin	0.5 tsp	1	0g	0g	0g
oregano	0.5 tsp	0	0g	0g	0g
black pepper	0.5 tsp	0	0g	0g	0g
salt	1 tbsp	0	0g	0g	0g
banana leaves	2 large pieces	0	0g	0g	0g
red onion	1 whole	6	0g	1g	0g
habanero pepper	1 whole	1	0g	0g	0g
white vinegar	0.5 cups	3	0g	0g	0g
lime juice	0.25 cups	2	0g	1g	0g
corn tortillas	16 pieces	4	0g	1g	0g

Directions

Step 1
Cut pork into large chunks. Blend achiote paste, sour orange juice, garlic, cumin, oregano, black pepper, and salt until smooth. Marinate pork in this mixture overnight (at least 12 hours).
Step 2
Wilt banana leaves over an open flame or in boiling water until pliable. Line a Dutch oven or baking dish with banana leaves, leaving overhang.
Step 3
Place marinated pork in the leaf-lined dish, cover with remaining banana leaves, and seal tightly. Bake at 325°F (160°C) for 3-4 hours until fork-tender.
Step 4
While pork bakes, prepare pickled red onions: thin slice red onion and habanero. Combine with vinegar, lime juice, and a pinch of salt. Let sit for at least 30 minutes.
Step 5
Remove pork from oven, shred with two forks, and mix with some of the cooking juices. Keep warm.
Step 6
Serve the cochinita pibil in warm corn tortillas, topped with the pickled red onions. Offer extra lime wedges.