Cochinita Pibil

Mexican · 60 min · Pork · dairy-free, low-carb, high-protein

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Ingredients

• 2.5 lb pork shoulder
• 3 oz achiote paste
• 3 orange
• 2 lime
• 2 tbsp white vinegar
• 5 garlic cloves
• 2 large banana leaves
• 2 red onion
• 12 corn tortillas

Method

1. Blend achiote paste with orange juice, lime juice, vinegar, garlic, and salt into a marinade.
2. Cut the pork into large chunks and coat thoroughly with the marinade.
3. Line a Dutch oven with banana leaves, add the pork, and fold the leaves over to enclose.
4. Cover and roast at 325 F for about 3.5 hours until the pork shreds easily (or 40 minutes at high pressure in a pressure cooker).
5. Meanwhile, thinly slice red onion and pickle it in lime juice and salt for 20 minutes.
6. Shred the pork in its juices and serve on warm tortillas topped with pickled red onion.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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