Eosinophilic Esophagitis Friendly Gluten Free Cochinita Pibil
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
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
- 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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