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Pork Pibil Style (Cochinita Pibil)
Prep 30min
Total11hr0min
Ingredients23
Servings18
Ingredients
Pickled Red Onions
3red onions, thinly sliced
Boiling water
2tablespoons vegetable oil
1cup cider vinegar or 1/3 cup fresh lime juice
1teaspoon salt
1/8teaspoon dried Mexican oregano leaves
1/8teaspoon dried marjoram leaves
1/8teaspoon dried thyme leaves
4whole peppercorns
3dried bay leaves
Pork
1package (3.5 oz) achiote paste
1/2cup vegetable oil
3cloves garlic
1/2cup orange juice
1/4cup lime juice
1/2teaspoon dried marjoram leaves
1/2teaspoon dried thyme leaves
1teaspoon salt
1/4cup hot water
6dried bay leaves
1boneless pork shoulder (3 lb)
Serve With
18corn tortillas (6 inch)
2tablespoons chopped fresh parsley
Directions
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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.
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