Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula. The meat is marinated in highly acidic citrus juices (sour orange is traditional) and colored with Achiote paste (annatto seeds) before being wrapped in banana leaves and slow-cooked until incredibly tender.

Prep Time	Cook Time	Serves
20 minutes + 4 hours (Marinating)	4-5 hours	8-10

Part A: Ingredients

• Pork: 4 lbs Pork Shoulder (Boston Butt), cut into large 2-inch chunks.
• Achiote Marinade: 4 oz Achiote Paste (Annatto seed paste), 1/2 cup Fresh Sour Orange Juice (or $1/4$ cup regular Orange Juice + $1/4$ cup Lime Juice), $1/4$ cup White Vinegar.
• Spices: 1 Tbsp Salt, 1 tsp Black Pepper, 1 tsp Ground Cumin, 1 tsp Dried Oregano (Mexican preferred), 1 Tbsp Garlic, minced.
• Cooking: 4 large Banana Leaves (thawed, if frozen).

Part B: Instructions

Step 1: Make the Achiote Marinade

1. In a bowl, crumble the Achiote paste. Gradually whisk in the sour orange/lime juice, vinegar, salt, pepper, cumin, oregano, and minced garlic until a smooth, thick, vibrant orange marinade forms.

Step 2: Marinate the Pork

1. Place the pork chunks in a large bowl. Pour the Achiote marinade over the pork and rub it thoroughly into every piece. The meat should be completely coated and stained orange-red.
2. Cover and refrigerate for a minimum of 4 hours, or preferably overnight.

Step 3: Prep the Banana Leaves and Roast

1. Preheat oven to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
2. Briefly wilt the banana leaves over a low gas flame or by dipping them in boiling water for 30 seconds to make them pliable.
3. Line a Dutch oven or heavy roasting pan with the banana leaves, letting the edges hang over the sides.
4. Transfer the marinated pork and all the marinade liquid into the center of the leaves.
5. Fold the banana leaves over the pork to seal it completely. Cover the pot with its lid or aluminum foil.
6. Bake for 4 to 5 hours, or until the pork is extremely tender and falls apart easily with a fork.

Step 4: Shred and Serve

1. Carefully open the banana leaves (retain the juices!). Shred the pork directly in the pot. The shredded meat will soak up all the flavorful juices.
2. Serve the Cochinita Pibil warm, traditionally on soft corn tortillas, topped with pickled red onions (cebolla encurtida) and a drizzle of habanero salsa.