PREP 1 HR
COOK 4 HRS
3 1/2 pounds
This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I worked at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.
1 (4 -6 lb) boneless pork butt, trimmed but with some fat remaining (4 to 6 pounds)
3 ounces achiote paste
12 garlic cloves
1 medium onion, coarsely chopped
10 allspice berries, cracked or 2 teaspoons allspice, ground
2 tablespoons dried Mexican oregano, toasted
1 teaspoon cumin seed, toasted
2 teaspoons cracked black pepper
6 bay leaves
2 tablespoons Worcestershire sauce
2 limes, juice of
1 orange, juice of
1⁄4 cup apple cider vinegar
2 habaneros, fresh, stems and seeds removed
2 tablespoons vegetable oil
3 tablespoons kosher salt
1 lb banana leaf
Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
Marinate at least 2 hours or overnight in frig, overnight is best.
If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
Remove pork roast from the bag and reserve marinade.
Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
Serve with fresh corn tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
============================================Slow Cooker Cochinita Pibil Tacos (Yucatan Pulled Pork)
Cuisine: Mexican Author: Finn
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
2 kg pork butt
3 Tbsp achiote paste
⅓ cup orange juice
⅓ cup freshly squeezed lemon juice
⅓ cup white vinegar
1 habanero pepper, seeded and finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp salt
Pickled Red Onions:
1 red onion, halved and thinly sliced
½ cup apple cider vinegar
1 tsp salt
1 Tbsp sugar
½ tsp whole black peppercorns
Small corn tortillas
Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat.
In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices. Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight. Turn the pork at least once in the marinade to ensure even saturation.
In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved.
Place onions in a sanitized glass jar and pour vinegar over top.
Add peppercorns and top up with water until all the onions are submerged.
Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you're not eating them right away, pop them in the refrigerator to store.
Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours. Once the pork is cooked, it should shred apart easily with a fork.
Serve pork in corn tortillas topped with pickled red onions and fresh cilantro.