Eosinophilic Esophagitis Friendly Paleo Cochinita Pibil
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Learn more →Ingredients
6 servings
For the pork
- 3 ½ lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- ½ tsp black pepper
For the marinade
- 3 oz achiote paste (annatto paste)
- ⅓ cup fresh orange juice (from about 2 oranges)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp apple cider vinegar
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably mexican oregano)
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp ground cloves
For the braise
- 1 medium white onion, cut into thick rings
- 2 bay leaves
- ½ cup fresh orange juice (from about 3 oranges)
- ½ cup water
For the pickled onions
- 1 medium red onion, thinly sliced
- 3 tbsp fresh lime juice
- ¼ tsp fine sea salt
- ¼ tsp dried oregano
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a blender or food processor, combine the achiote paste, 1/3 cup orange juice, 3 tbsp lime juice, apple cider vinegar, garlic, cumin, oregano, cinnamon, 1/4 tsp black pepper, and ground cloves. Blend until completely smooth, about 1 minute.
- 2
Pat the pork shoulder dry and season all over with 1 1/2 tsp salt and 1/2 tsp black pepper. Place in a large zip-top bag or a deep bowl. Pour the achiote marinade over the pork and turn to coat thoroughly. Seal and refrigerate for at least 8 hours or overnight.
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