Cochinita pibil

Ingredients

For 6 people

• 3 lb pork shoulder, trimmed and cut into 3-inch chunks
• 3/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp white vinegar
• 3 oz achiote paste, crumbled
• 4 tsp garlic, minced
• 1/2 medium white onion, thinly sliced
• 1 tbsp neutral oil
• 1 1/4 tsp kosher salt
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 large banana leaves, thawed if frozen, wiped clean
• 12 small corn tortillas
• 1 cup pickled red onions

Method

1. Blend the marinadeIn a blender, combine the orange juice, lime juice, white vinegar, achiote paste, minced garlic, neutral oil, kosher salt, oregano, cumin, and black pepper. Blend until smooth and brick-red, scraping down once if needed. If the paste seems grainy, keep blending for another 20 to 30 seconds so it coats the pork evenly instead of sitting in clumps.
2. Coat the pork and marinatePut the pork shoulder chunks in a large bowl or zip-top bag with the sliced white onion. Pour in the marinade and toss well, making sure every piece is coated. Cover and refrigerate for at least 4 hours, or up to overnight for deeper color and flavor. Stir once or turn the bag halfway through marinating so the acids and achiote distribute evenly.
3. Prepare the oven and baking vesselHeat the oven to 325 F. Arrange the banana leaves in a 9-by-13-inch baking dish or Dutch oven so they overlap and hang over the sides. This lining helps trap steam and gives the pork the herbal, slightly smoky banana-leaf aroma associated with cochinita pibil. If the leaves crack, patch the gaps with extra pieces instead of leaving exposed spots.
4. Assemble the pork packageTransfer the marinated pork and all of the marinade to the lined dish. Fold the banana leaves over the top to enclose the pork as tightly as possible, then cover the dish firmly with foil or a lid. The goal is a sealed, steamy packet so the shoulder braises in its own juices and stays tender rather than drying out.
5. Bake until spoon-tenderBake for 2 1/2 hours, then carefully uncover and check the meat. It should be very tender and at least 190 F in the center, with the chunks shredding easily when pulled apart with two forks. If you want a thicker, more concentrated sauce, leave the dish uncovered and bake 20 to 30 minutes more. For a wetter, classic serving style, keep it covered and move on once the pork shreds easily and the juices are deeply colored.
6. Shred and moisten with juicesRemove the dish from the oven and let it stand for 15 minutes so the juices settle. Discard the banana leaves. Using tongs or two forks, shred the pork into large strands directly in the baking dish, then toss it with the onion and pan juices. If the liquid looks greasy, spoon off a little surface fat, but keep enough to coat the meat and keep it succulent.
7. Warm the tortillas and onionsWarm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or wrap them in foil and place them in the hot oven for 5 minutes. Warm the pickled red onions just enough to take the chill off if you prefer, or serve them cold for sharper contrast. Keep the tortillas covered in a clean towel so they stay pliable.
8. Serve and finishPile the cochinita into tortillas, spooning on some of the roasted onions and a little pan juice from the baking dish. Add pickled red onions on top. Serve immediately while the pork is hot and juicy, with any extra juices in a bowl for spooning over the filled tortillas.