Recipe inspired by Rick Bayless
Cochinita pibil originated from the Yucatan region of Mexico and is now world famous for a reason- it's pull apart, juicy, tender & amazing. Bone in or boneless pork shoulder is marinated in a bright red paste of freshly ground annatto seeds, chiles, cinnamon, cloves & other spices (our freshly ground achiote powder was made just for this), garlic & orange juice. Marinate in a slow cooker or oven for a few hours and you'll have tender, pull apart pork that can be served in its own juices on hot tortillas and with pickled onions. Cook in the oven with a heavy lidded pot and a little water on the bottom for the tenderest cochinita pibil.
For the marinade
4 cloves garlic
2 tbsp vegetable oil
3 tbsp RawSpiceBar's achiote powder
1/4 cup orange juice
1/4 cup white vinegar
1 tbsp white tequila (optional)
3 lemons, juiced
2 habanero peppers, deseeded
Kosher salt, to taste
2 chipotle chiles, in adobo sauce
For the pork
2 lbs boneless pork shoulder or 3 lbs bone-in pork shoulder, cut into 2-inch-thick slabs
1 white onion, sliced
Corn tortillas, cilantro, pickled onions, salsa, to serve
1. Heat oil in a skillet over medium heat until hot. Add RawSpiceBar's achiote, habaneros, chipotle chiles and garlic and cook, tossing and stirring until fragrant, about 2-3 minutes.
2. Transfer to a blender along with garlic, lemon juice, orange juice, vinegar, oil, tequila (if using), and a big pinch of salt. Blend until smooth. Season to taste.
3. Pour marinade over meat and rub in. Cover, refrigerate, and let rest at least 4 hours or overnight.
4. Place pork, marinade, onion and 1 cup of water into a slow cooker and cook on low setting for 8 hours. Once the pork is cooked, it should shred apart easily with a fork.
5. Serve in tortillas with red onions and salsa & enjoy your homemade cochinita pibil.