A flavorful and tender pork dish inspired by the traditional Cochinita Pibil, perfect for gatherings.
Toast the cumin seeds and Mexican oregano in a dry skillet until aromatic.
Toasting spices enhances their flavor, so don't skip this step.
Blend the achiote paste, toasted spices, garlic, onion, lime juice, orange juice, vinegar, and salt into a smooth marinade.
Ensure the marinade is smooth for even coating.
Place the pork in a large bag and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight.
Marinating overnight yields the best flavor.
Prepare the banana leaves by rinsing and heating them until pliable.
Heating banana leaves makes them easier to handle.
Line a roasting pan with banana leaves, place the pork on top, and pour the remaining marinade over it.
Ensure the pork is well-covered with marinade.
Wrap the pork with banana leaves, securing with cooking string, and roast at 325°F for 3.5 hours.
Wrapping the pork ensures it stays moist.
Let the pork rest for 20 minutes before unwrapping and shredding.
Resting allows the juices to redistribute, making the pork tender.
Serve the shredded pork with tortillas and your favorite toppings.
Warm tortillas enhance the dish's flavor.
