Cochinita Pibil (Yucatan Achiote Slow-Roasted Pork)

• 2 kg boneless pork shoulder (espaldilla), fat left on, in large pieces
• 2 heaped tbsp ground achiote (annatto) powder
• ½ tsp dried oregano
• ½ tsp cumin
• 6 allspice berries (pimienta gorda)
• ¼ tsp black peppercorns
• ¼ cinnamon stick
• 2 whole cloves
• 10 garlic cloves
• ¼ onion (for the paste)
• 2½ tsp salt (for the achiote paste)
• 2 tbsp water for the paste, plus ½ cup water to steam the pot
• about 1 cup fresh orange juice (half of the homemade sour orange)
• about 1 cup fresh lime juice (the other half of the sour orange)
• 1 red onion, finely chopped (for the habanero salsa)
• 1–2 habanero chillies, finely chopped (for the salsa)
• ½ tsp salt (for the salsa)
• 1 red onion, thinly sliced (for the pickled onions)
• a pinch of dried oregano (for the pickled onions)
• ½ tsp salt (for the pickled onions)

Method

The cook speaks Spanish; every step is written here in English. Tap a time to watch that step on YouTube.

1. Make sour orange (naranja agria) by mixing equal parts fresh orange juice and fresh lime juice; you need about 2 cups in all. 1:10
2. For the red paste (recado rojo), grind the cumin, allspice, peppercorns, oregano, cinnamon and cloves, then the garlic and onion. Stir in the achiote and salt, then a splash of water and ¼–⅓ cup sour orange to a thick paste. 1:20
3. Rub the paste all over the pork, leaving the fat on for flavour. Loosen the leftover paste with ½–¾ cup sour orange and pour it over the meat. 2:34
4. Pass banana leaves over a hot pan or flame until they turn bright green and bendy. Line a lidded ovenproof pot with them, add the pork, fold the leaves over, cover and marinate in the fridge overnight. 3:48
5. Next day check the parcel, wrap it tightly again, pour ½ cup water around it for steam and cover well (add foil if the lid is loose). Bake at 180°C for about 3¾ hours. 4:32
6. While it cooks, make the habanero salsa: mix the chopped red onion and habanero with ½ tsp salt and ½ cup sour orange. 5:44
7. For the pickled onions, pour hot water over the sliced red onion, drain well, then toss with ½ cup sour orange, ½ tsp salt and a pinch of oregano. 6:14
8. The pork is ready when it falls apart at a touch of a spoon. Shred it into its juices and serve with the pickled onions and habanero salsa. 6:46

Tip. You need banana leaves (frozen at Latin or Asian grocers) or foil. Serves about 10 (our estimate from 2 kg pork). Traditionally eaten in corn tortillas; lettuce cups keep the carbs down. Freezes well in its juices.

The method is a summary in our words — the video shows every step.