Cochinita Pibil - Tucson News Now

Cochinita Pibil

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Janos' Cochinita Pibil

Cut the pork into 2 cubes removing some extra fat. Double or triple the recipe for the marinade and marinade the pork 24 hours. Then braise 4 hours at 325 degrees.

Yield: 1 Pork Shoulder

Ingredients:

1                 Pork shoulder

5 TBSP         Achiote Paste

2 tsp            Cumin Seeds

1 TBSP         Cracked black peppercorns

1 tsp            Whole cloves

8                 Allspice berries, crushed

3 TBSP         Kosher Salt

2                 Habaneros, seeded and roughy chopped

8 cloves        Garlic, chopped

2 Cups          Orange juice

½ Cup          Lemon juice

½ Cup          White vinegar

1 Quart         water

Procedure:

  • 1. Combine all ingredients for the brine.
  • 2. Submerge the trimmed pork in the brine.
  • 3. Brine the pork for 24 hours.
  • 4. Place in oven in the brine and cook 4 hours at 325 degrees

Achiote Vinaigrette

For the Sauce:

Yield: 1+ quart

Ingredients:

3 TBSP         Achiote paste

½ tsp           Cumin powder

1/2 tsp         Cloves powder

4                 Allspice berries, crushed

2                 Habaneros, seeded and roughy chopped

4 cloves        Garlic, chopped

½ tsp           Kosher Salt

½ tsp           Freshly ground black pepper

1 Cup           Orange juice

1/4 Cup        Lemon juice

1/4 Cup        White vinegar

3 Cups          Light olive oil

Procedure:

  • 1. Blend all the dry ingredients except the olive oil in a blender and puree completely so that a smooth liquid is achieved.
  • 2. With the motor running, add the remaining olive oil in a slow steady stream
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