Cochinita Pibil (Yucatecan Slow-Roasted Pork)

Method

1. 1

   Blend the achiote paste with the orange and half the lime juice, vinegar, garlic, cumin, oregano and salt into a loose crimson marinade.

2. 2

   Massage the marinade into the pork and refrigerate at least 4 hours, ideally overnight.

3. 3

   Soften the banana leaves by passing them over a flame until glossy, then line a dutch oven with them, leaving overhang.

   💡 The leaves perfume the meat with something faintly grassy and sweet — worth hunting down.

4. 4

   Add the pork and all its marinade, fold the leaves over, cover, and roast at 150°C for about 3 hours, until the meat shreds at a touch.

5. 5

   While it roasts, toss the red onion and habanero with the remaining lime juice and a big pinch of salt; let it pickle to a bright pink.

   💡 The sharp pickle is not garnish — it is the counterweight the rich pork needs.

6. 6

   Shred the pork into its juices and taste for salt.

7. 7

   Serve piled onto warm tortillas with pickled onions and a little habanero for the brave.