Low Sugar Gluten Free Cochinita Pibil

Total time12 hr

Prep time30 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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For the marinade

3.5 oz achiote paste (recado rojo)
½ cup fresh orange juice (from about 2 oranges)
¼ cup fresh lime juice (from about 3 limes)
¼ cup white vinegar
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp dried oregano (preferably mexican oregano)
½ tsp ground black pepper
½ tsp ground cinnamon
¼ tsp ground cloves
1 ½ tsp kosher salt
2 tbsp lard oil or neutral oil

For the braise

1 large white onion, sliced into ¼-inch rings
4–6 banana leaves, thawed if frozen, wiped clean (or substitute extra foil)

For the pickled onions

1 large red onion, thinly sliced
½ cup white vinegar
½ cup water
1 tsp kosher salt
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp dried oregano

For serving

12 small corn tortillas, warmed
fresh cilantro leaves (optional)
lime wedges (optional)

Instructions

1
Make the pickled onions: Combine the red onion, white vinegar, water, salt, sugar, and dried oregano in a small saucepan over medium heat. Bring to a simmer, stirring until the salt and sugar dissolve, about 2 minutes. Remove from heat, transfer to a jar or bowl, and let cool to room temperature, then refrigerate for at least 1 hour (or up to 2 weeks).
2
Make the marinade: Combine the achiote paste, orange juice, lime juice, white vinegar, garlic, cumin, oregano, black pepper, cinnamon, cloves, salt, and lard in a blender or food processor. Blend until completely smooth, about 1 minute.

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