Cochinita Pibil Recipe

• 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
• 4 ounces achiote paste (about 1/2 packed cup)
• 1 tablespoon Cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
• 1 teaspoon red wine vinegar
• 2 medium garlic cloves, minced
• 1 pinch dried Mexican oregano">oregano or Italian oregano">oregano
• 3 cups water

1. Poke holes all over the pork with a fork.
2. Rub achiote paste all over the pork, and set aside.
3. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
4. Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
5. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
6. Slow cook the pork, for 4 or 5 hours or until the meat falls off the bone.

pork shoulder, achiote paste, cumin, paprika, chili powder, sour orange juice, red wine vinegar, garlic, oreganooregano, water

Taken from cookeatshare.com/recipes/cochinita-pibil-31991 (may not work)