Michelle's Conchinita Pibil
INGREDIENTS:
4 lb boneless pork shoulder
Salt
¼ cup avocado oil
¼ cup achiote seeds
2 tbsp black pepper corns
2 sticks Ceylon Cinnamon
1 tbsp Cumin seeds
6 garlic cloves
Juice of 1 grapefruit
Juice of 2 navel oranges
Juice of 1 lime
¼ cup white vinegar
1 white onion, sliced
1 large tomato, sliced
2 banana leaves
FOR SERVING:
Corn Tortillas
Pickled red onion
Habanero hot sauce
DIRECTIONS:
- Score the fat cap of the pork with a knife. Season pork shoulder generously with salt
- Heat oil in the 10-inch Matheson Cookware pan over medium high. Add in achiote seeds, cinnamon, black peppercorns, cumin, and garlic. Cook until fragrant and garlic is beginning to caramelize, about 5 minutes.
- Transfer contents of the pan including the oil to the bowl of the mortar and pestle. Grind with the Matheson stick until a paste forms. Add the citrus juices and vinegar to the paste and stir.
- Place Pork in a Ziploc bag. Add the spice mixture and massage into the pork. Let marinate overnight, or minimum three hours.
- Preheat oven to 300F. Lay out two banana leaves perpendicular to each other
- Remove the pork from the bag and place in the centre of the banana leaves fat side up. Layer sliced onion and tomatoes over pork.
- Wrap up like a burrito and secure the leaves with kitchen twine.
- Pour the remaining marinade in the bottom of the pan. Place the wrapped pork in the pan and close with the lid.
- Roast for 4 hours.
- Remove from oven. Unwrap pork and discard the banana leaves. Shred meat with two forks and mix with rendered fat and drippings in the pan.
- Heat tortillas and create tacos garnished with pickled red onion and habanero salsa.