Cochinita Pibil

Recipe View Prepare the Pork: Using a fork, pierce the pork butt roast all over. (5 minutes)

Recipe View Marinate: Generously rub the achiote paste onto the pork, ensuring it's evenly coated. In a large bowl, whisk together the orange juice, lemon juice, habanero peppers, cumin, paprika, chili powder, coriander, salt, and pepper. (10 minutes)

Recipe View Combine and Refrigerate: Place the pork in the marinade, cover the bowl tightly, and refrigerate overnight, turning the pork 2-3 times to ensure even marination. (12 hours)

Recipe View Preheat and Wrap: Preheat your oven to 325 degrees F (165 degrees C). Wrap the marinated pork, along with the marinade, tightly in aluminum foil or banana leaves (soaked in water for 30 minutes beforehand). Place the wrapped pork into a casserole dish and cover with a lid. (15 minutes)

Recipe View Slow Bake: Bake for approximately 2 hours, or until the pork is incredibly tender and easily pulls apart with a fork. For an even more succulent result, consider baking at 200 degrees F (95 degrees C) for 4-5 hours. Alternatively, you can cook it in a slow cooker without the foil or banana leaves. (2 hours)

Recipe View Prepare the Red Onion Sauce: While the pork is baking, prepare the red onion sauce. In a small saucepan, bring the red wine vinegar to a boil. Add the sliced red onions, reduce the heat to medium-low, and simmer until the onions are tender and slightly translucent. (20 minutes)

Recipe View Combine and Serve: Once the pork is cooked, shred it using two forks. Pour the red onion sauce over the shredded pork, and serve hot with warm white rice and corn tortillas. This dish is perfect for tacos or fajitas, allowing each person to customize their own flavorful creations.