Cochinita Pibil

There are about a million recipes for Cochinita online.  I chose to go with a fellow Phoenician's recipe (albeit a genius Mexican chef fellow Phoenician), Alex Padilla, Executive Chef at Taberna Mexicana.  I've adapted this recipe from the Phoenix New Times.  Serves 4.  (I doubled the recipe and omitted things like pineapple juice, habanero peppers but the original is below minus the banana leaf wrapping).

Ingredients

3.5-4lb. Pork shoulder
1 Grapefruit, juiced
2 Oranges, juiced
2 Limes, juiced
2 Lemons, juiced
1 c. Pineapple juice (I omitted this and used an extra grapefruit instead)
4-6 garlic cloves, toasted slightly
1 can diced or whole tomatoes (or fire roasted for spice)
1 large yellow onion, sliced
1/3 c. red wine vinegar
1/8 c. kosher salt
1/4 c. black pepper ground
1/4 c. dried oregano
1 bay leaf
1 1/3 tsp. cumin
2 jalapenos, seeded and diced
1/3 lb. achiote paste

Directions

Preheat oven to 325 degrees F.

Remove skin and extra fat from the pork shoulder.  When clean, cut the pork into one to one-half pound pieces.  Then season with salt, pepper, and oregano.  On the grill (in my case, a skillet), brown the meat on all sides for about ten minutes total.  You might have to do this in a few batches if using a skillet.  Place browned meat on the bottom of an oven-proof dish like a dutch-oven. 

Blend all of the juices together.  Next, blend the achiote paste with the vinegar, black pepper, jalapenos, and garlic.  Mix with the juices, then pour on top of the meat.  Sprinkle rest of salt, oregano, bay leaf, sliced onion, and the tomatoes on top.  Cover the dish and place in the oven for 3-4 hours.  Resist all urges to peek, even if your house is filled with heavenly aromas.  Serve with fresh corn tortillas, and cabbage, lime wedges, freshly chopped onions and cilantro...you name it!