Xanthan Gum Free Paleo Cochinita Pibil

Total time11 hr 55 min

Prep time25 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the pork

3 ½ lb bone-in pork shoulder (boston butt)
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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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