Carne Pibil

By chelyc13

Pork in banana leaves with achiote

Ingredients

• To Serve:
• 2 teaspoons whole cumin seeds
• 3 ounces achiote paste
• 1/4 cup peeled garlic cloves
• 2 serrano chiles, stemmed
• 1/2 cup diced white onion
• 2 teaspoons kosher salt
• 2 tablespoons white vinegar
• 2 tablespoons fresh orange juice
• 2 1/2 pounds boneless pork shoulder, cut into 1 inch cubes
• 2 (12inch) pieces banana or plantain leaf
• 1/2 cup water
• Chopped fresh cilantro
• Pico de gallo

Details

Servings 6

Preparation

Step 1

1. In a small skillet over medium heat, toast the cumin until gragrant, stirring frequently so it doesn't burn. let cool completely and grind in a spice grinder.

2. Combine the ground cumin with the achiote paste, garlic, serranos, onion, salt, vinegar, and orange juice in a food processor and process until very smooth. Coat the pork evenly with half of the spice mixture.

3. Line the bottom of a slow cooker with one piece of banana leaf. Top with the pork and the remaining psice mxiture. Add the water and place the second banana leaf over the pork. Cover and cook on low for 8 hours.

4. Serve with chopped cilantro and pico de gallo.