Cochinita pork pibil, x ni pek & sour orange

Cochinita pork pibil, x ni pek & sour orange

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1kg boneless neck end pork shoulder, brined overnight in 10% salt-water brine
sea salt
500ml sour orange juice, or half normal orange juice and half grapefruit juice
200g achiote paste
10 garlic cloves
100g guajillo chillies, deseeded, deveined, and soaked in warm water for 10 minutes
2 cloves, toasted and crushed in a pestle and mortar
1 small white onion, roughly chopped
1 large defrosted banana leaf, (optional)
12 Corn tortillas
6 tablespoons * x ni pek (mayan salsa)
chopped coriander, to garnish
1 lime, quartered

Method

  1. If you don’t have time to brine the pork, rub the meat with sea salt and allow to sit for 30 minutes.
  2. Place the orange juice, achiote paste, garlic, guajillo, cloves and onion in a blender and blitz to a paste. Rub the paste over the pork and leave to marinate overnight in the refrigerator.
  3. Preheat the oven to 160°C. Wrap the pork in the banana leaf or baking (parchment) paper. Place in a deep casserole dish and cover with foil twice to ensure no steam escapes. Cover with a lid and cook for around 2½–3 hours, or until meltingly tender. Remove the banana leaf or parchment and shred the pork and then gently stir together with all of the cooking juices.
  4. Toast the tortillas in a dry pan, then scoop a little of the pork pibil into the centre of each one and garnish with the x ni pek, and finally some chopped coriander and lime wedges.
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