Puerco Pibil

Ingredients

• •4 pounds pork shoulder, cut into 2-inch chunks
• •6 dried achiote peppers
• •1 cup fresh orange juice
• •1/2 cup fresh lime juice
• •1 tablespoon ground cumin
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cloves
• •4 cloves garlic, minced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil
• •banana leaves for wrapping (optional)

Directions

1. 1Soak dried achiote peppers in hot water for 10 minutes, then blend with orange juice, lime juice, garlic, cumin, cinnamon, cloves, salt, and pepper to create a smooth paste marinade.
2. 2Coat pork chunks thoroughly with the achiote marinade and refrigerate for at least 2 hours, preferably overnight.
3. 3Line a roasting pan with banana leaves or parchment paper and transfer marinated pork with all marinade into the pan.
4. 4Cover tightly with foil and roast in a 325°F oven for 3 to 4 hours until pork is extremely tender and easily shreds with a fork.
5. 5Remove from oven and shred the pork using two forks, stirring it into the cooking liquid to create a rich, saucy mixture.
6. 6Serve hot with the flavorful braising liquid spooned over the top, accompanied by corn tortillas, pickled red onions, and fresh cilantro.

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