Anyone who has spent time in Mexico’s Yucatán peninsula knows the pleasure of tucking into a Cochinita Pibil taco.
Myriad versions of the slow-cooked, spice-laden pork dish with orange, achiote, and cumin, cinnamon, and allspice abound throughout the region. Canada’s 100 Best was lucky enough to be on the list for an exclusive Jenn-Air event hosted by Buca‘s Rob Gentile and featuring Los Colibris chef Elia Herrera cooking up her own extremely tasty version. Even without the crystal waters of Tulum as your backdrop, this recipe is a keeper. Addictive.
INGREDIENTS
2 kg pork shoulder
125 g pork fat
1 bag of banana leaf
CURED RED ONION
2 red onions
½ pc habanero pepper
2 tbsp cilantro
½ pc orange juice
4 tbsp white vinegar
1 tbsp dry oregano
Salt to taste
ADOBO
200 g achiote
½ cup orange juice
½ cup white vinegar
¼ tsp cumin
¼ tsp clove
1 tsp dry oregano
½ tsp cinnamon
1 tsp black pepper
4 garlic cloves
Salt to taste
METHOD
PORK AND ADOBO
- Toast the spices in a pan. Blend spices with the rest of the adobo ingredients and marinate the Pork. Rest overnight in your refrigerator.
- Take the banana leaf and soften it on a gas burner. Note: an electric range burner will work as well.
- Cover a hotel pan or large casserole dish with the banana leaf. Place the marinated pork in the hotel pan and pour the melted pork fat on top.
- Cover pork with more banana leaf and bake for 1 hour at 325°F, 3-4 hours at 275°F, and then keep warm until ready to pull apart and serve.
CURED RED ONION
- Julienne onions. Finely chop both the habanero and cilantro. Mix all ingredients in a bowl and let rest for two hours.
- Serve the finished dish with tortillas, guacamole, pico de gallo, ceviche, and fresh fruit.
Pair with a “Pina para la Nina” cocktail and enjoy.
