Cochinita Pibil (Barbecued Pork) baked in oven

By á-47

Ingredients

• 2 tea. ground ancho or pasilla chile pepper
• 1 tea. salt
• 1 tea. Mexican oregano, crushed
• 1 tea. ground coriander
• 1 tea. ground cumin
• 1 tea. pepper
• 1/2 tea. cinnamon
• 1/4 tea. allspice
• 2 Tbsp. orange juice
• 1 Tbsp. anchiote paste
• 6 cloves garlic, minced
• 1 Tbsp. lime juice
• 1 Tbsp. vegetable oil
• 1 3# bone-in pork shoulder roast
• parchment paper
• .
• corn tortillas, guacamole, salsa, thinly sliced red onions, snipped cilantro and lime wedges

Preparation

Step 1

In a small bowl, combine ancho chile pepper, salt, oregano, coriander, cumin, black pepper, cinnamon and allspice. Stir in orange juice, achiote paste, garlic, lime juice and oil until a paste forms.

Trim fat from roast. Using a small knife, make small slits all over the roast. Wearing gloves, use hands to rub orange juice mixture evenly over the roast. Put roast in a ziplock bag and chill for 4-24 hours.

Remove pork from bag. Wrap in parchment paper and secure with 100 percent cotton kitchen string. Wrap heavy foil tightly around the wrapped roast.

Preheat oven to 350 degrees. Fill the bottom of a roasting pan with water. Place the foil-wrapped roast on a rack in the roasting pan above the water. Cover roasting pan tightly with heavy foil. Roast for 4 hours or until very tender (an instant-read thermometer inseerted in center of meat should register at least 170 degrees).

Let wrapped meat stand for 30 minutes. Unwrap meat; shred or chop meat, reserving juices. Skim fat from the reserved cooking juices.

Serve meat with tortillas, guacamole, salsa, red onions, cilantro, lime wedges and the reserved cooking juices.

Makes 6 servings