Walter's Cochinita Pibil

Name: Walter's Cochinita Pibil
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon ground annatto seed (ground achiote seeds); 1 tablespoon coriander seed; 1 tablespoon peppercorn; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 whole cloves, ground; 3 garlic cloves, minced; 2 sprigs fresh oregano, roughly chopped; 1 habanero pepper, seeded and chopped; 8 limes, juice of (or bitter oranges, or white wine vinegar); 4 pound/ 2 kg bone-in pork shoulder; 8 banana leaves, soaked; 2 tablespoons/ 30 ml olive oil; 1 bunch fresh cilantro leaves, finely chopped; 1 habanero pepper, seeded and diced; 1 red onion, diced; 1 seville oranges, juice of (or 2 limes); salt & freshly ground black pepper; 4 tomatoes, seeded and diced; 3 limes, zest and juice of or 2 seville oranges; 1 bunch fresh cilantro leaves; 1 onion, diced; salt & freshly ground black pepper; 4 sections baguette or 4 tortillas

Submitted by Chuck Hughes

"Recipe courtesy Chuck Hughes"

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photo by Food.com

Ready In:: 6hrs 25mins
Ingredients:: 24
Serves:: 4

ingredients

Recado (Spicy Paste)
1 tablespoon ground annatto seed (ground achiote seeds)
1 tablespoon coriander seed
1 tablespoon peppercorn
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves, ground
3 garlic cloves, minced
2 sprigs fresh oregano, roughly chopped
1 habanero pepper, seeded and chopped
8 limes, juice of (or bitter oranges, or white wine vinegar)
4 pound/ 2 kg bone-in pork shoulder
8 banana leaves, soaked
Mild Salsa (Red Onion Salsa)
2 tablespoons/ 30 ml olive oil
1 bunch fresh cilantro leaves, finely chopped
1 habanero pepper, seeded and diced
1 red onion, diced
1 seville oranges, juice of (or 2 limes)
salt & freshly ground black pepper
Xni Pec Salsa
4 tomatoes, seeded and diced
3 limes, zest and juice of or 2 seville oranges
1 bunch fresh cilantro leaves
1 onion, diced
salt & freshly ground black pepper
4 sections baguette or 4 tortillas

directions

Preheat the oven to 325 degrees F (160 degrees C).
For the recado:
Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
Meanwhile, for the mild salsa:
Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
For the spicy salsa:
Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

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RECIPE SUBMITTED BY

Chuck Hughes

United States

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.

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