Cochinita Pibil (Mexican Braised Pork)
Cochinita pibil is a slow-roasted pork dish from the Yucatán, and this version gets its character from a marinade of ground annatto, allspice, cumin and cloves loosened with orange juice, lemon juice and vinegar. The pork sits in that acidic paste for up to a day, then steams in a sealed packet of banana leaves or foil until it falls apart. It feeds a crowd and rewards the wait.
Instructions
Grind the annatto, cumin, peppercorns, allspice and cloves in a spice grinder to a fine powder. An electric coffee grinder works, though you should not use it for coffee afterwards.
Seed and devein the habaneros, then chop them coarsely. Leave some seeds and veins in if you want a hotter dish.
Blend the orange juice, vinegar, chiles, salt, garlic and spice powder until liquid. Stir in the lemon juice and tequila.
Cut the pork into 2-inch (5 cm) chunks and leave the fat on, since it keeps the meat moist as it cooks. You can trim it off after cooking if you prefer.
Put the pork and marinade in a large self-sealing plastic bag, seal it, and turn the bag until the meat is evenly coated. Refrigerate for 8 to 24 hours, turning the bag now and then.
Heat the oven to 325°F (160°C). Line a roasting pan with banana leaves or foil, tip in the meat and marinade, and wrap the packet tightly so no steam escapes. If you use banana leaves, add an outer wrap of foil to hold the steam in.
Bake for 4 hours, then open the packet carefully. The pork is done when it shreds easily with a fork.
Serve the pork over rice, or shred it and serve with taco shells or tortillas.
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