Cochinita Pibil

The iconic slow-roasted pork dish of the Maya — marinated in sour orange and achiote, wrapped in banana leaves, and cooked until falling apart. A celebration dish from the Yucatán peninsula.

Method

1. 1

   Make the achiote marinade: blend achiote paste with sour orange juice (or a mix of orange and lime), garlic, cumin, oregano, black pepper, and salt.

2. 2

   Cut pork into large chunks. Coat thoroughly in marinade, cover, and refrigerate overnight.

3. 3

   Line a deep roasting dish with banana leaves. Place marinated pork on top and fold the leaves over to encase completely.

4. 4

   Cover tightly with foil and roast at 160°C for 3.5–4 hours until the meat pulls apart easily.

5. 5

   Shred the pork in its juices. Taste and adjust seasoning.

6. 6

   Serve in warm corn tortillas with pickled red onion, sliced avocado, and habanero salsa.