Cochinita Pibil Braised in Banana Leaves with Achiote and Bitter Orange

• 2 kg pork shoulder, cut into 5 cm chunks
• 100 g achiote paste, dissolved in warm bitter orange juice
• 250 ml bitter orange juice, fresh
• 60 ml white vinegar
• 5 clove garlic, mashed to a paste with salt
• 1 tbsp dried oregano, preferably Mexican
• 1 tsp ground cumin
• 1 tsp whole black peppercorns, freshly ground
• 2 tsp sea salt
• 2 banana leaves, thawed if frozen and wiped clean
• 1 red onion, thinly sliced
• 1 habanero chile, finely minced
• 120 ml bitter orange juice, for pickling the onion
• sea salt, for the onion pickle
• 24 corn tortillas, freshly made or good quality
• 2 tbsp vegetable oil

1. 1

   In a large bowl, combine the bitter orange juice, vinegar, mashed garlic, oregano, cumin, black pepper, salt, and the achiote paste. Stir until the paste dissolves completely into a deep red marinade — no lumps. Add the pork chunks and turn them until every piece is coated. If you have time, let it sit for an hour; if not, move forward, but the marinade needs to touch every surface of the meat.

2. 2

   Pass the banana leaves briefly over an open flame on both sides until they soften and become pliable — this takes about ten seconds per side and releases oils that flavour the meat. Don't let them char; you want them flexible enough to fold without cracking.

3. 3

   Line a heavy Dutch oven or lidded pot with the banana leaves, leaving enough overhang to fold over the top. Lay the marinated pork in an even layer. Pour any remaining marinade over the meat. Fold the banana leaves over to enclose the pork completely, then put the lid on tight.

4. 4

   Braise in a 150°C oven for three and a half hours. Don't open the lid to check — every time you lift it you lose steam and extend the cooking time. The pork is ready when it yields to the pressure of a fork with no resistance.

5. 5

   While the pork cooks, make the pickled red onion. Combine the sliced red onion, habanero, bitter orange juice, and a good pinch of salt in a small bowl. Let it sit at room temperature for at least an hour, stirring once or twice. The onion should turn bright pink and lose its raw bite.

6. 6

   Take the pot out and let it rest for fifteen minutes before opening. Unwrap the banana leaves — the meat should be stained deep achiote red and practically falling apart. Shred it right in the pot, mixing the meat with the juices that collected at the bottom. If the juices seem thin, shred the meat and keep it submerged in them; they'll absorb as it rests.

7. 7

   Heat the corn tortillas on a dry comal or cast-iron pan until they puff and develop light char spots. Fill each tortilla with a generous spoonful of cochinita, top with the pickled onion and a little of its habanero-orange liquid, and serve immediately.

8. 8

   If you're not serving right away, keep the shredded pork warm in its juices in the covered pot over very low heat. It holds beautifully for an hour and actually improves as the meat sits in the achiote-orange liquid.

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