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Printed at the current scale: 6 servings · Metric · A4 or Letter

Ingredients Card

Cochinita Pibil

6 servings

Achiote Marinade

37 mlachiote (annatto) seeds, about 2 oz
11 mldried oregano, preferably Mexican
11 mlblack peppercorns
3 mlcumin seeds
1 mlcloves, preferably whole
11 mlcinnamon, preferably Mexican canela, freshly ground, or about 6 inches of stick
7.5 mlsalt
7 clovesgarlic, peeled and roughly chopped
175 mlfresh sour orange juice

Pork

2720 gbone-in pork shoulder (Boston butt) roasts, 2 roasts, sawn into 3 inch cross sections
455 gbanana leaves, 1 package, defrosted

Pickled Red Onions

340 gred onions, 3 large, sliced 1/8 inch thick
235 mlfresh sour orange juice
3.5 mlsalt

Roasted Habanero Salsa

Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
Safety: Cook the pork until it is fall-apart tender; it will be far above the 63 C (145 F) safe minimum for whole cuts of pork. Cook marinated pork within 24 hours. (The author)
Safety: Habaneros are among the hottest chiles. Wear gloves to handle them and keep your hands away from your eyes. (The author)