Serves 6-8
Cochinita Pibil
5 pounds lean pork or one pork shoulder
3 ounces of Achiote paste
¼ cup key lime juice
1 tablespoon orange juice
1 banana leaf to wrap
Tomatillo Salsa
3 cups water
3 tablespoons Kosher salt
3 cloves garlic
3 Serrano chilies or 2 jalapeños
1 pound tomatillos, no husk
½ cup white onion, roughly cut
1 cup cilantro, lightly chopped
Directions for Cochinita Pibil
Dissolve Achiote paste with key lime juice, orange juice, and salt in a blender. Pour the liquid mixture over the pork. Marinate overnight.
Heat oven to 325°. Place softened banana leaves in a deep pan. Place pork and marinade on top of leaves; fold leaves over the meat. Cover the pan with a lid or foil and bake for three hours or until tender. Bake uncovered for 30 more minutes. Skim the fat that rises to the top from the juices. Serve the remaining juice with the tender pork.
Directions for Tomatillo Salsa
Simmer Kosher salt, garlic cloves, Serrano chilies or jalapeños, and white onion in water for 10 minutes. Drain liquid and use it as needed to puree the tomatillos. Add cilantro.
Option: Add diced avocado before serving.