FreeMarinadesMexican
Cochinita Pibil
A genuine restaurant showstopper — brick-red annatto pork, traditionally wrapped in banana leaf. Pairs with salsa macha and chili-lime rub. Best on pork shoulder.
Ingredients
4servings
- 3 tbsp achiote (annatto) paste
- 1/2 cup sour orange juice (or orange + lime)
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp salt
- Banana leaves (optional, for wrapping)
Method
1.Blend the paste
Blend everything smooth into a brick-red paste.
2.Marinate and wrap
Marinate pork 8 to 24 hours. If you can get banana leaves, wrap the pork in them before smoking — it steams in its own perfume.
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