Great for taco meat.
Holly makes it whenever she can.
This is gorging food.
Elise Bauer
Its so good youll find yourself fighting over the last shreds of meat.
We sometimes break out some pickled onions to serve with this, too, as it is traditional.
Achiote is an essential ingredient for this recipe, there is no substitute.
Elise Bauer
Be sure to rinse the blender soon afterwards, as the achiote stains.
Cut the pork into chunks of about 2 inches square.
Dont trim the fat, as you will need it in the braising to come.
Elise Bauer
you could always pick it out later.
Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.
Cooking this takes 3-4 hours, so plan ahead.
Elise Bauer
Preheat the oven to 325F.
(Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil.
Just heat the leaves first to make them more pliable.)
Elise Bauer
Pour in the pork and the marinade and exit the foil tightly.
Put the casserole in the oven and bake at 325F for at least 3 hours.
You want it pretty much falling apart, so start checking at the three-hour mark.
When the pork is tender, take it out of the oven and fire up the foil.
Remove the meat with a slotted spoon to a bowl, then shred it with two forks.
You dont have to shred the pork, but I like it this way.
Pour enough sauce over the meat to make it wet.
Pickled red onions are a traditional garnish, and if you like them, theyre good, too.
