Yucatan Slow-Roasted Pork (Cochinita Pibil)

Cochinita Pibil is traditional shredded pork from the Mexican Yucatan peninsula, marinated with Red Recado and citrus juices.   

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Ingredients

Procedure

Yucatan Red Recado

1. In a blender combine lime juice, orange juice, garlic, annatto paste, salt, coriander, oregano, cumin, black pepper and clove. Blend until smooth. Hold refrigerated until needed.

Cochinita Pibil

1. In a bowl whisk together Yucatan Red Recado, lime juice, orange juice, garlic, bay leaves and allspice.
2. Place pork in a hotel pan. Cover with mixture and toss to coat. Refrigerate overnight to marinate.
3. Set oven to 325°F. Remove pork from refrigerator and allow to come up in temperature. Cover hotel pan with foil and bake until pork is very tender, about 2 hours. Remove from oven and allow to cool slightly.
4. Shred pork and combine with liquid from pan. Serve hot as desired.