Jenise's recent posting about Seville oranges caused me to search the old FLDG for this recipe, which was originally posted in December 2002 by Ginny Stautinger. I have made this dish and it's delicious.
-Paul W.
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A little history first: This is traditionally cooked in an outdoor pit lined with stones. A fire is burned down, banana wrapped meat is placed on stones, covered with more stones and embers, wet cloths and soil and left to cook for hours. Lacking that, a good cast iron enameled Dutch oven substitutes nicely.
This is Diana Kennedy\'s recipe, with my changes added.
One day ahead:
Score a 4-5 lb. end of loin, bone-in pork roast all over.
Combine in a blender:
1 tablespoon softened and crushed achiote seeds
1/4 tsp. cumin seeds
1/4 tsp. oregano (1/2 tsp. Mexican oregano)
12 peppercorns
3 whole allspice
4 cloves garlic peeled
1/8 tsp. hot paprika (1/4 tsp.)
1 tablespoon Kosher salt
1/4 cup Seville orange juice or mild white fruit vinegar (the orange is by far the best)
Blend until a smooth paste.
Rub paste on all sides of pork roast.
Lightly sear 2 very large banana leaves over a flame to make them more flexible. Wrap the meat firmly and place in refrigerator overnight.
(strips of banana leaf work well to secure the wrap if necessary)
Preheat oven to 350 degrees
On serving day place a rack in the Dutch oven and place the wrapped meat on it. Add 1/2 cup of cold water, cover tightly and cook for 2 1/2 hours.
Turn the meat, and baste with pan juices (do not unwrap)
Cook an additional 2 1/2 hours until meat is soft and falling off the bone.
Shread the meat roughly (two forks work well)
Pour the fat and juices over the meat. (You can skim the fat, but it won\'t be authentic, and sadly, won\'t taste as good either)
Serve hot with fresh corn tortillas and the following salsa (s). Make your own tacos and enjoy.
Salsa Para Cochinita Pibil
1/2 cup very finely chopped white onion
3 chilies habaneros very finely chopped (yes, this is HOT)
1/2 tsp. Kosher salt
2/3 cup Seville orange juice
Mix together and serve.
(I vary this by using jalapenos, pineapple and mango and a little cilantro.)
Some like Mexican crema to top the tacos, or a good salsa verde.
(Seville oranges are called naranja agria in Latino markets.)
There really is no good substitute, but you can try this (I haven\'t)if you can\'t get the real thing.
1 tsp. finely grated grapefruit rind
3 tablespoons orange juice
3 tablespoons grapefruit juice
Buen provecho!
2 tablespoons lemon juice
Ginny