Pibil-Style Pork

Achiote Paste is ground annatto seeds mixed with spices, vinegar, salt, garlic, cornmeal that originates from the Yucatan region of Mexico. The red color comes from the annatto seeds which have been used as a dye for fabrics and body paint since pre-Columbian times. The word Cochinita refers to baby pig, and the Mayan word pibil means buried. This dish typically would be a pit-cooked suckling pig, smeared with the uniquely savory achiote seasoning and served with a drizzle of salsa picante and the citrus sour of pickled red onion.

ingredients

What You’ll Need:

Half a 3.5 ounce package achiote seasoning
3/4 cup fresh lime juice (divided use)
Salt
1 3-pound bone-in pork shoulder roast
1 large white onion, sliced about 1/4 inch thick
1/2 cup water
1 large red onion, thinly sliced

Taco Ingrediants:

Corn tortillas
Shredded cabbage
Sour cream
Fresh chopped cilantro
Salsa
Black beans
Shredded cheese

directions

What You’ll Do:

1
Place the achiote seasoning in a small bowl. Pour in 1/2 cup of the lime juice and 2 teaspoons salt. Then use the back of a spoon to work the mixture into a smooth, thick marinade.
2
In a large heavy pot, preferably a dutch oven, place the pork and pour the marinade over and around the roast. Scatter the white onion over the meat, dribbling the water around the meat.
3
Set the lid in place and braise in a 300 degree oven for 3-4 hours until the pork is thoroughly tender.
4
While the meat is cooking, combine the red onion with the remaining 1/4 cup lime juice in a small bowl. Sprinkle with about 1/2 teaspoon salt, toss and set aside to marinate, stirring from time to time.
5
Use tongs to transfer the meat and onions to dinner plates. Spoon off any rendered fat that’s floating in the juices. If there is a lot of brothy sauce (2 cups or more) boil it down to about 1 cup to concentrate the flavors. Taste the sauce and season with salt if you think it needs it, then spoon it over the meat. Top with the lime-marinated red onions, and serve with taco fixings.