Recipe: Cochinita pibil (achiote pulled pork) / trozos (chunky)

simmer

This dish is always a favorite when we go to Mexico.  It's not difficult to make and can be served like a chunky stew or cooked right down and pulled and served as the ever popular filling for tacos, cochinita pibil, or pulled pork.  Many people are aware of the presence of oranges, but overlook the fact that plantains are just as important.  Some people cook the dish with banana leaves while others get the flavour by slicing plantains right into the broth - some even use both. 

You will need:

900g / 2lbs        pork butt

trozos

500ml / 2C        fresh squeezed orange juice
35g / 1.2oz        achiote paste
2                        plantains
1                        banana leaf (optional)

Method:

 - cut the meat into thick slices
 - if using banana leaf, cover the bottom of a pan with half the leaf and lay the pork on top
 - slice the plantain (peel and all) over the meat

pibil

 - add about a cup of water, lightly salt, and cover with the other half of the leaf
 - slowly simmer the meat until cooked through - about 15 minutes - then remove the meat
 - mix the orange juice and achiote paste
 - if eating chunky, cut the meat into cubes, otherwise leave as slices
 - mix the orange and achiote mix to the cooking liquid
 - return the meat to the pan and bring back to a simmer
 - cook slowly until the liquid has a sauce-like consistency
 - if eating chunky, you are ready to serve
 - if you want to pull the meat, you can cook it further - add a bit more water if it's getting dry

taco

 - remove the meat and pull apart
 - remove the peels of the plantains
 - return the pulled meat to the pan and cook down until the sauce has been completely absorbed
 - serve