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Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe

Ingredients

• For the Marinade:
• 1 whole head garlic, separated into individual unpeeled cloves
• 2 tablespoons (30ml) lard or vegetable oil
• 1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g)
• 2 tablespoons (about 6g) Mexican oregano
• 3 whole cloves
• 1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note above)
• 2 tablespoons (about 8g) whole black peppercorns
• 1 tablespoon (about 4g) whole cumin seed
• 1 tablespoon (about 4g) whole allspice berries
• 3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice
• 1/4 cup (60ml) white vinegar
• 1 tablespoon (15ml) soy sauce
• Kosher salt
• For the Pork:
• 4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs
• 6 to 8 banana leaves (see note above)
• 2 Roma tomatoes, sliced
• 1 red or green bell pepper, sliced
• 1 white onion, sliced
• 12 bay leaves
• To Serve:
• Warm corn tortillas
• Yucatán-style pickled onions and salsa

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