Yucatecan Cochinita Pibil in Banana Leaves

What you need

• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp dried Mexican oregano
• 4 whole cloves
• 2 cm cinnamon stick, Mexican canela if possible
• 100 g (3 1/2 oz) achiote paste
• 250 ml (1 cup) bitter orange juice, or 170 ml orange juice mixed with 80 ml lime juice
• 6 cloves garlic, peeled
• 2 tsp salt
• 2 kg (4 1/2 lb) boneless pork shoulder, cut into 6-8 large chunks
• 4 sheets banana leaves, thawed if frozen
• 1 red onion, thinly sliced
• 1 habanero chile, seeded and finely sliced
• 80 ml (1/3 cup) lime juice
• 1/2 tsp salt, for the onions
• 16 corn tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Toast the cumin seeds, peppercorns, oregano, cloves and cinnamon in a dry frying pan over low heat, stirring, until fragrant, 3-4 min.

2. 2

   Grind the toasted spices to a fine powder in a spice grinder.

3. 3

   Blend the ground spices with the achiote paste, bitter orange juice, garlic and 2 tsp salt until smooth.

4. 4

   Put the pork in a large bowl, pour over the achiote marinade and rub it in well.

5. 5

   Cover and marinate in the fridge overnight, or for at least 4 h.

6. 6

   Heat the oven to 160 °C (325 °F).

7. 7

   Pass the banana leaves briefly over a gas flame or through hot water until soft and shiny, then use them to line a deep roasting dish or Dutch oven, letting them hang well over the sides.

8. 8

   Lay the pork in the leaves and pour over all the marinade, then fold the leaves over to wrap it completely.

9. 9

   Cover tightly with foil and a lid and roast until the meat is tender enough to pull apart with a fork, 3 1/2-4 h.

10. 10

    While the pork cooks, toss the red onion and habanero with the lime juice and 1/2 tsp salt and leave them to pickle, turning now and then.

11. 11

    Open the leaves and shred the pork with 2 forks, stirring it into the juices in the dish. Taste and add salt if needed.

12. 12

    Serve the pork with the corn tortillas and the pickled onions on the side.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.