Cochinita Pibil

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Rick Bayless


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5 tablespoons(about 2 ounces) achiote seeds

1 1/2 tablespoons dried oregano, preferably Mexican

1 1/2 tablespoons black pepper, preferably whole peppercorns

1 1/4 teaspoons cumin, preferably whole seeds

1/2 teaspoon cloves, preferably whole

1 1/2 tablespoons cinnamon, preferably Mexican canela, that's freshly ground or still in stick form (you'll need about 6 inches of 1/2-inch diameter cinnamon stick)


14 large garlic cloves, peeled and roughly chopped

1 1/2 cups fresh sour orange juice

OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice

2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you'll need to get a butcher to do this for you)

A 1-pound package banana leaves , defrosted

Pickled red onions

3 large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick

2 cups fresh sour orange juice

OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice

Roasted Habanero Salsa

8 medium (about 3 ounces total) fresh habanero chiles

2 large garlic cloves, unpeeled

2 tablespoons fresh lime juice

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