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Pork Pibil Style (Cochinita Pibil)

Name: Pork Pibil Style (Cochinita Pibil)
Prep time: 30 min
Total time: 11 h
Yield: 18
Cuisine: Mexican
Ingredients: 3 red onions, thinly sliced; Boiling water; 2 tablespoons vegetable oil; 1 cup cider vinegar or 1/3 cup fresh lime juice; 1 teaspoon salt; 1/8 teaspoon dried Mexican oregano leaves; 1/8 teaspoon dried marjoram leaves; 1/8 teaspoon dried thyme leaves; 4 whole peppercorns; 3 dried bay leaves; 1 package (3.5 oz) achiote paste; 1/2 cup vegetable oil; 3 cloves garlic; 1/2 cup orange juice; 1/4 cup lime juice; 1/2 teaspoon dried marjoram leaves; 1/2 teaspoon dried thyme leaves; 1 teaspoon salt; 1/4 cup hot water; 6 dried bay leaves; 1 boneless pork shoulder (3 lb); 18 corn tortillas (6 inch); 2 tablespoons chopped fresh parsley

Prep 30 min
Total 11 hr 0 min
Ingredients 23
Servings 18

Ingredients

Pickled Red Onions

3 red onions, thinly sliced
Boiling water
2 tablespoons vegetable oil
1 cup cider vinegar or 1/3 cup fresh lime juice
1 teaspoon salt
1/8 teaspoon dried Mexican oregano leaves
1/8 teaspoon dried marjoram leaves
1/8 teaspoon dried thyme leaves
4 whole peppercorns
3 dried bay leaves

Pork

1 package (3.5 oz) achiote paste
1/2 cup vegetable oil
3 cloves garlic
1/2 cup orange juice
1/4 cup lime juice
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/4 cup hot water
6 dried bay leaves
1 boneless pork shoulder (3 lb)

Serve With

18 corn tortillas (6 inch)
2 tablespoons chopped fresh parsley

Directions

1

In large bowl, place onion; cover with boiling water. Soak 6 to 8 minutes or until slightly softened; drain well.
2

In 12-inch skillet, heat oil. Add onions; cook 5 to 8 minutes, stirring frequently, or until crisp-tender. In medium bowl, mix onions, vinegar, salt, oregano, marjoram, thyme, peppercorns and bay leaves. Cover tightly; refrigerate 8 hours or overnight to develop flavors. Remove bay leaves before serving.
3

Meanwhile, carefully cut achiote paste into 1/2-inch pieces with sharp knife; place in blender. Add remaining pork ingredients except bay leaves and pork; blend until smooth.
4

In 13x9-inch (3-quart) glass baking dish, place pork. Rub achiote mixture on pork. Cover; refrigerate 3 hours or overnight.
5

Heat oven to 350°F. Place pork with achiote mixture on center of large sheet of foil; top with 6 bay leaves. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place foil packet in ungreased 13x9-inch pan.
6

Bake about 2 hours 30 minutes or until pork is soft enough to shred. Remove pork from sauce; remove bay leaves. Place sauce in Dutch oven or large bowl. Shred pork; stir into sauce in Dutch oven. To serve, spoon shredded pork mixture onto tortillas; top with pickled onions. Sprinkle with parsley.