My 6-year-old gave me several mini-lectures about not using the Lord’s name in vain while we were eating this dinner because I kept saying, “Oh my GOD – this is so good!” With apologies to both Little Hippie and the 10 Commandments, I present the Cochinita Pibil my friend Sara made for us while I was recovering. Sara says it is one of her “favorite food memories of Mexico.”
- 3-4 pounds pork shoulder
- 1 cup orange juice (freshly squeezed, if possible)
- 1/2 cup lime juice (the juice of 4-5 fresh limes)
- 2 teaspoons salt
- 3 ounces of red achiote paste
- a few shakes of dried oregano
- 1 bay leaf
- pickled red onions, for garnish
- chopped fresh cilantro, for garnish
- lime wedges, for garnish
- In a blender, mix the orange juice, lime juice, salt, achiote paste, and oregano until combined.
- Cut pork into 2-inch chunks, then marinate overnight in the juice mixture.
- Pour pork and marinade into a slow cooker and add bay leaf.
- Cook on high for about 3 hours, until the meat is falling apart.
- Remove and discard the bay leaf. Remove meat and shred (Sara suggests using a potato masher to make this job easy).
- Add enough sauce to coat the meat, then serve.
Source: Adapted from: http://simplyrecipes.com/recipes/cochinita_pibil/