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Printed at the current scale: 6 servings · Metric · front and back, more cards if it runs long

Cochinita Pibil

6 servings · 4 × 6 in
Achiote Marinade
37 ml achiote (annatto) seeds, about 2 oz
11 ml dried oregano, preferably Mexican
11 ml black peppercorns
3 ml cumin seeds
1 ml cloves, preferably whole
11 ml cinnamon, preferably Mexican canela, freshly ground, or about 6 inches of stick
7.5 ml salt
7 cloves garlic, peeled and roughly chopped
175 ml fresh sour orange juice
Pork
2720 g bone-in pork shoulder (Boston butt) roasts, 2 roasts, sawn into 3 inch cross sections
455 g banana leaves, 1 package, defrosted
Pickled Red Onions
340 g red onions, 3 large, sliced 1/8 inch thick
235 ml fresh sour orange juice
3.5 ml salt
Roasted Habanero Salsa
43 g fresh habanero chiles, about 8 medium
1 clove large garlic cloves, unpeeled
15 ml fresh lime juice
15 to 30 ml water
1 ml salt, about
forklet.co/r/zcpxQyty?scale=0.5 · v1
  1. Achiote Marinade Put the 37 ml achiote (annatto) seeds, 11 ml dried oregano, preferably Mexican, 11 ml black peppercorns, 3 ml cumin seeds, 1 ml cloves, preferably whole and 11 ml cinnamon, preferably Mexican canela in a spice grinder and grind, in batches if needed, until as powdery as you can get them. 5 min to 10 min
  2. Blend the ground spices with the 7.5 ml salt, 7 cloves garlic and 175 ml fresh sour orange juice until very smooth. 2 min to 4 min
  3. For the smoothest marinade, pour it into a non-aluminum container, cover and refrigerate for at least 6 h, then blend it again before using. This step is worth it but not essential. 4 °C
  4. Pork Turn the 2720 g bone-in pork shoulder (Boston butt) roasts in the marinade in a large bowl or food bag until evenly coated, working quickly because achiote stains. Refrigerate for several hours or overnight. 4 °C · 4 h to 24 h
  5. Heat a gas grill to medium-high, or light charcoal and let it burn until the coals are covered in grey ash. Set it up for indirect cooking: turn the centre burners to medium-low, or bank the coals to the sides. 15 min to 30 min
  6. Trim the hard edge off the 455 g banana leaves. Line a large roasting pan with three overlapping lengths, each about 30 cm (11 ¾ in) longer than the pan, so they hang over the sides. Lay in the meat, pour over all the marinade, fold the overhanging leaves over it, then cover with three more lengths tucked in around the edges. 10 min to 15 min
  7. Set the pan on the grill grate over the unlit area, close the lid and cook, keeping the lid temperature at about 163 °C, give or take a little, until the meat is completely tender. On charcoal, add a few pieces every half hour or so. 3 h 30 min to 4 h 30 min
  8. Peel back the top leaves, tilt the pan so the juices collect at one end and spoon off the fat. Taste the juices and add salt if needed. Serve straight from the pan with a big fork and spoon, with the onions and salsa alongside. 5 min to 10 min
  9. Pickled Red Onions Put the 340 g red onions in a non-aluminum bowl, pour boiling water over them, wait 10 s, then tip into a strainer.
  10. Return the onions to the bowl, pour over the 235 ml fresh sour orange juice and stir in the 3.5 ml salt. Cover and leave until serving, then drain. 1 h
  11. Roasted Habanero Salsa Roast the 43 g fresh habanero chiles and 1 clove large garlic cloves, unpeeled in an ungreased skillet over medium heat, turning regularly, 5 min to 10 min for the chiles and about 15 min for the garlic. Let cool and slip the skins off the garlic.
  12. Blend the chiles and garlic with the 15 ml fresh lime juice and enough 15 to 30 ml water to make a spoonable salsa. Taste carefully and season with 1 ml salt.
  • 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)
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