Low Iodine Cochinita Pibil with Banana Leaves

Total time12 hr

Prep time30 min

Cook time3 hr 30 min

Low Iodine Cochinita Pibil with Banana Leaves

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
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For the marinade

3 oz achiote paste (annatto paste)
½ cup fresh bitter orange juice (naranja agria), juice or ¼ cup fresh orange juice plus ¼ cup fresh lime juice
3 tbsp white vinegar
6 cloves garlic, peeled
1 tsp dried mexican oregano
1 tsp ground cumin
½ tsp ground black pepper
½ tsp ground cinnamon
¼ tsp ground cloves
1 ½ tsp kosher salt

For wrapping

2 large banana leaves, thawed if frozen, wiped clean

For the braise

1 medium white onion, thinly sliced
½ cup water

For the pickled onions

1 medium red onion, thinly sliced
½ cup fresh lime juice (about 4 limes)
½ tsp kosher salt
½ tsp dried mexican oregano

For serving

warm corn tortillas, for serving
habanero salsa, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the pickled onions first so they have time to cure: toss the sliced red onion with the lime juice, 1/2 tsp kosher salt, and 1/2 tsp dried oregano in a small bowl. Press the onions down so they are submerged, then set aside at room temperature for at least 1 hour, or refrigerate overnight. The onions will turn bright pink and soften slightly.
2
In a small dry skillet over medium heat, toast the achiote paste, breaking it up with a spoon, for about 1 minute until fragrant. Transfer to a blender.

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