Citrus Braised Pork in Banana Leaves - Cochinita Pibil
Traditional cochinita pibil, calls for a whole suckling pig coated in orange juice, wrapped in banana leaves under a pile of hot coals. We though that was a bit too much work so here's a much easier way to make this delicious mouthwatering dish.
- Herbie's Brazilian Spice Blend · 1/4 cup
- Banana leaves · 1 pound
- 4-5 pounds boneless Pork butt ·
- Garlic · 10 cloves
- Fresh Orange Juice · 1/2 cup
- Fresh Lime Juice · 1 cup
- Herbie's Annatto Seeds · 2 ounces
- Onion, sliced · 1/2
- Oranges, quartered · 2
- Pickled Onions (for garnish) ·
- Queso Fresco (for Garnish) ·
- Cilantro (for garnish) ·
Grind the Annatto seeds in a spice or coffee grinder as finely as you can.
Cut the Pork butt into large 3 inch by 3 inch chunks.
In a blender, add garlic and whiz it up.
Add the Brazilian spice blend, ground annatto seeds, and citrus juices to the blender with the garlic and blend to combine. Pour over the pork and work the marinade into the meat. Cover and refrigerate over night.
Preheat the oven to 350 degrees. Line a large roasting pan with banana leaves, letting it overhang on both sides. Place sliced onions and quartered oranges in the pan, and place the pork on top. Pour over any remaining marinade. Put another banana leaf on top and bring in the overhanging leaves and tuck in like a package.
Braise for 3 hours or until pork easily shreds apart with a fork. Remove from the pan, discard banana leaves, and serve over rice with pickled onions, queso fresco and cilantro leaves.