HOW TO MAKE SUPER EASY OVEN-ROASTED COCHINITA PIBIL THE CITRUS BRAISED PORK DISH FROM THE YUCATAN

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YOU’LL NEVER MAKE COCHINITA ANY OTHER WAY AGAIN!

Delicious Mexican Cochinita Pibil anyone can make right in the oven with all the luscious flavors of this tangy, vibrant, slow roasted pork dish roasted in citrus and achiote paste. Pair with warm corn tortillas and spicy pickled red onions for the most incredible tacos!

INGREDIENTS
for the cochinita pibil:
Fresh banana leaves, for wrapping
3 pounds boneless pork shoulder
3.5 ounce package Achiote paste
2 cups orange juice
1/2 cup lime juice
3 teaspoons kosher salt
for the spicy pickled red onions:
1 red onion, thinly sliced
1 habanero, stemmed, seeds removed, minced
1/4 cup granulated sugar
1/2 cup apple cider vinegar
1/2 cup water
1/2 teaspoon kosher salt
to serve:
Warm tortillas
Cilantro leaves

INSTRUCTIONS
Heat oven. Heat oven to 300°F and arrange rack in the middle.

Prepare baking dish. Line a Pyrex Deep 9 x 13in baking dish with 2 layers of banana leaves. Place pork shoulder in dish on top of banana leaves.

Make marinade. Combine achiote paste, orange juice, lime juice, and salt in a blender and blend until smooth. Pour over pork.

Wrap pork tightly and roast. Wrap pork with banana leaves and cover the entire dish tightly with foil. Place in oven and cook slowly until pork is very tender, about 4 hours.

To Make the Spicy Pickled Red Onions:

Combine vegetables. Combine onions and habaneros in a medium, heatproof bowl.

Make pickling liquid. Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar. Let simmer 5 minutes then pour hot pickling liquid over vegetables.

Pickle onions. Cool to room temperature, cover, and refrigerate until cold.

To Serve:

Shred pork and mix with juices. Remove pork and shred into bite-sized pieces. Discard banana leaves, saving any pan juices that have accumulated on the bottom. Stir meat with pan juices

Serve. Serve in warm tortillas, pickled onions, and fresh cilantro leaves.

NOTES
Cochinita Pibil can be made up to three days in advance. Shred meat and combine with pan juices then cover and refrigerate until ready to serve. Rewarm meat and juices in a frying pan over medium heat until warm.

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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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