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COCHINITA PIBIL
~serves a crowd~
INGREDIENTS
2 -3 lbs pork shoulder, cut into 2 " cubes
1/2 cup orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
1/8 cup white vinegar
3 Tbsp MAYA® (1 Tbsp per pound of meat)
1 Tbsp sea salt (or more to taste)
2 chilies of your choice: red jalapeno, fresno, habanero or serrano, seeded and diced fine
1 small head garlic, cloves split and peeled
1 banana leaf (optional but fun, authentic, and delicious - adds an herbal element like nothing else)
DIRECTIONS
Arrange pork cubes in a glass baking dish or large zip close bag.
Pour juices, vinegar, MAYA®, salt, chilies, and garlic in a blender and whizz until smooth. Pour over pork and mix it all up so pork is completely saturated.
Refrigerate at least 4 hours, or overnight for best results. Bring to room temp before roasting.
Line a large roasting pan with banana leaf, allowing it to overhang the pan. Pour pork into pan with all juices and cover with banana leaf. Wrap tightly with foil and roast in a 325 degree oven for 3 1/2 to 4 hours.
Remove from oven and let rest at least 20 minutes before removing foil cover.
Peel back banana leaf and with two forks, dig in to pork and shred.
Serve with tortillas, grilled onions and peppers, hot sauce, avocado or guacamole, and pickled onions.