Recipe

Cards

Printed at the current scale: 12 servings · As Written · A4 or Letter

Ingredients Card

Cochinita Pibil

12 servings

5 tbspachiote (annatto) seeds, about 2 oz
1 ½ tbspdried oregano, preferably Mexican
1 ½ tbspblack peppercorns
1 ¼ tspcumin seeds
½ tspcloves, preferably whole
1 ½ tbspcinnamon, preferably Mexican canela, freshly ground, or about 6 inches of stick
1 tbspsalt
14 clovesgarlic, peeled and roughly chopped
1 ½ cupsfresh sour orange juice

12 lbbone-in pork shoulder (Boston butt) roasts, 2 roasts, sawn into 3 inch cross sections
1 lbbanana leaves, 1 package, defrosted

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
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)