Cochinita Pibil

• 2.5 kg boneless pork shoulder, cut into 2-inch cubes
• 100 g achiote paste, not pre-ground
• 180 ml fresh orange juice
• 120 ml fresh grapefruit juice
• 60 ml white vinegar
• 6 clove garlic, mashed to a paste
• 1 tsp whole allspice berries, toasted and ground
• 1 tsp whole black peppercorns, toasted and ground
• 1 tsp dried oregano, preferably Mexican
• 1/2 tsp ground cumin
• 1 1/2 tbsp kosher salt
• 2 banana leaves, thawed if frozen
• 1 red onion, thinly sliced
• 1 habanero chile, minced
• 60 ml fresh lime juice
• sea salt, to taste
• warm corn tortillas

1. 1

   Whisk the achiote paste with orange juice, grapefruit juice, vinegar, garlic paste, allspice, peppercorns, oregano, cumin, and kosher salt until smooth. The marinade should be thick enough to coat the pork but still pourable — if the achiote is stubborn, warm it briefly in a dry pan to soften before whisking.

2. 2

   Toss the pork cubes in the marinade, massaging it into every surface. Cover and refrigerate at least 8 hours, ideally 12. I go by feel, then by thermometer — the pork should be 4°C or below throughout the marinade.

3. 3

   Soak the banana leaves in warm water for 10 minutes to make them pliable. Lay one sheet in a Dutch oven, overhanging the rim. Arrange half the marinated pork in an even layer, then add the remaining pork on top. Lay the second sheet over the top and fold the overhanging leaves to seal.

4. 4

   Cover the pot and roast at 150°C. The target is 95°C internal — that is where the collagen finishes dissolving and the pork shreds with finger pressure. Expect 3 to 3 1/2 hours; start checking at 3.

5. 5

   While the pork braises, combine the red onion, habanero, lime juice, and sea salt in a bowl. Let it sit at least 30 minutes — the acidity must mellow the raw onion bite before serving, so don't rush this step.

6. 6

   Remove the pot from the oven and let it rest, still covered, for 20 minutes. Unwrap carefully — the banana leaf packet releases fragrant steam that will burn your wrist if your face is too close.

7. 7

   Lift the pork out and shred it with two forks, discarding any large fat pieces. Strain the braising liquid, skim the fat from the surface, and fold enough liquid back into the pork to keep it moist but not soupy.

8. 8

   Season in layers — taste the pork, adjust salt, and add a squeeze of lime if the brightness has flattened. Serve piled high with the pickled onions and habanero spooned over the top, alongside warm corn tortillas.

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