Cochinita Pibil (with achiote paste)

By á-47

Ingredients

• 3-5 lb. pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 Tbsp. Achiote paste
• 2 diced green onions
• 3 cloves garlic, ,minced
• salt
• 1 poblano, blister-roasted over flame and peeled
• PICKLED ONIONS
• 2 cups red onions, thinly sliced
• 2 tea. salt
• 2/3 cup orange juice
• 1 1/2 limes, juiced
• 2 Tbsp. hot sauce

Preparation

Step 1

cut meat into cubes and toss with the orange and lime juice and the achiote. In a food processor, puree the poblano, garlic and green onions with a sprinkle of salt and add to the mix. Place the pork and marinade in a bag for at least 4 hours or overnight in the refrigerator.

Preheat oven to 350 degrees. Line a roasting pan with foil and pouch the cubes along with the marinate in the foil. Cook for 3 1/2 hours.

Pickled onions: using gloves, rub the salt into the onion. You will feel the slices start to soften. Do this for about 1 minute. Add the orange juice, lime juice and hot sauce. Sallow to sit, covered in the refrigerator. After several hours, the onions will turn bright pink and will taste exceptionally delicious.

Serve the meat over rice and top with pickled red onions, queso fresco and some fresh cilantro.