Cochinita Pibil (Yucatecan Slow-Roasted Achiote Pork)

Ingredients

Method

1. 1

   Make the pickled red onions: put the thinly sliced red onion and sliced jalapeño (if using) in a heatproof bowl or jar.

2. 2

   Combine vinegar, water, sugar and 1 tablespoon salt in a small saucepan and bring just to a simmer until sugar and salt dissolve, about 1–2 minutes.

   2 min
3. 3

   Pour the hot pickling liquid over the onions, press them down so they are submerged, and let cool to room temperature, then refrigerate at least 30 minutes (can be made the day before).

   Pickles will be pleasantly sharp after 30 minutes and better after a few hours.

   30 min
4. 4

   Make the achiote marinade: warm the oil in a small saucepan over low heat, add the achiote paste and stir until it softens and loosens, 1–2 minutes.

   2 min
5. 5

   Transfer the softened achiote and oil to a blender or bowl; add the bitter orange juice (or substitute — see notes), crushed garlic, 1 teaspoon kosher salt, black pepper, cumin and oregano; blend or whisk until smooth.

6. 6

   Place the pork pieces in a large bowl or zip-top bag; pour the achiote marinade over the pork, add the quartered white onion and bay leaves, massage the marinade into the meat so it coats evenly.

7. 7

   Cover and refrigerate at least 4 hours, preferably overnight. If short on time, 4 hours will give good flavor.

   For best flavor plan overnight marination, but 4 hours is acceptable if you need a single-afternoon schedule.

   240 min
8. 8

   Preheat the oven to 325°F (160°C). If using banana leaves, briefly pass them over a gas flame or into hot water to make them pliable; lay one or two leaves in the bottom of a deep roasting pan.

   If you don't have banana leaves, use heavy-duty aluminum foil and then wrap the foil tightly.

9. 9

   Arrange the marinated pork and the onion quarters in the banana leaf (or on foil). Spoon any remaining marinade over the meat, fold the banana leaf around the pork and seal tightly with foil. Place the wrapped meat seam-side down in the roasting pan.

10. 10

    Roast low and slow in the preheated oven until the pork is fall-apart tender, about 3 to 4 hours (180–240 minutes), turning the pan once halfway through. The internal temperature should be well above 190°F and the meat should pull apart easily with a fork.

    Time varies with the size and shape of the pieces — start checking at 3 hours.

    240 min
11. 11

    Remove the pork from the oven and let rest, still wrapped, 15–20 minutes.

    20 min
12. 12

    Carefully unwrap the meat and transfer pork to a large platter or cutting board. Reserve the cooking liquid in the roasting pan. Shred the pork with two forks, discarding bay leaves and large pieces of fat if desired.

13. 13

    Optional — make a sauce from the pan juices: skim off excess fat, then simmer the strained pan juices in a small saucepan 6–8 minutes to concentrate flavors; taste and adjust salt. Spoon a few tablespoons of this sauce back into the shredded pork to moisten.

    Reducing the juices concentrates flavor; taste before adding back as it may be salty.

    8 min
14. 14

    To add a bit of crisp texture (optional): spread shredded pork in a single layer on a rimmed baking sheet, broil 4–6 minutes until edges are slightly crisp, watching carefully.

    Use this step only if you like crispy edges — keep an eye on the broiler.

    6 min
15. 15

    Warm the corn tortillas on a hot skillet or comal for 30–60 seconds per side. Assemble tacos: spoon shredded cochinita into tortillas, top with pickled red onions, chopped cilantro and a squeeze of lime.