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
- Poke holes all over the pork with a fork.
- Rub achiote paste all over the pork, and set aside.
- In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
- Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
- Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- 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)