Cochinita Pibil

Ingredients

• •4 pounds pork shoulder, cut into large chunks
• •6 dried guajillo chiles
• •3 dried ancho chiles
• •1 tablespoon achiote paste
• •0.5 cup fresh orange juice
• •0.25 cup fresh lime juice
• •2 teaspoons ground cumin
• •1 teaspoon dried oregano
• •4 cloves garlic, minced
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• •2 tablespoons olive oil

Directions

1. 1Remove stems and seeds from guajillo and ancho chiles, then toast them lightly in a dry skillet for 1 minute until fragrant.
2. 2Soak the toasted chiles in hot water for 10 minutes until softened, then blend with achiote paste, orange juice, lime juice, cumin, oregano, garlic, salt, and pepper until smooth.
3. 3Rub the pork chunks thoroughly with the chile marinade, then place in a large baking dish or Dutch oven and cover tightly with foil.
4. 4Roast in a 300°F oven for 4-5 hours until the pork is very tender and easily shreds with a fork.
5. 5Remove from oven and shred the pork directly in the dish using two forks, mixing it with the cooking liquid and spices.
6. 6Serve hot on warm tortillas with pickled red onions, fresh cilantro, and lime wedges.

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