Cochinita Pibil Plate Recipe

Prepare marinade and marinate pork

In a blender or bowl, combine achiote paste, orange juice, lime juice, white vinegar, minced garlic, cumin, oregano, 2 tsp salt and 1 tsp black pepper. Blend until smooth. Place pork shoulder in a large bowl or zip-top bag and pour marinade over it, massaging to coat thoroughly. Add bay leaves. Refrigerate and marinate at least 4 hours or preferably overnight.

Sear and wrap

Preheat oven to 300°F (150°C). Remove pork from marinade, reserving the marinade. Heat 1 tbs vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear pork on all sides until browned (2–3 minutes per side). Pour reserved marinade and 1 cup water into the pan. If using banana leaves, wilt them briefly over a flame or in the oven to make pliable, then wrap the pork in the leaves. Alternatively, tightly cover the pork with foil.

Slow roast

Cover the skillet or transfer wrapped pork to a roasting pan and roast in the preheated oven for 3 to 3.5 hours, or until pork is very tender and easily shredded with forks. Check once halfway and baste with pan juices. If liquid reduces too much, add up to 1/2 cup additional water.

Shred and finish

Remove pork from oven, unwrap, discard bay leaves. Transfer pork to a cutting board, shred with two forks, and mix with pan juices to keep moist. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed. Keep warm.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs oil over medium heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add rinsed rice and stir to coat, toasting 1–2 minutes.

Add 4 cups broth and 1 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest covered 5 minutes.

Fluff rice with a fork, stir in chopped cilantro and 1 tbs lime juice. Adjust salt to taste and keep warm.

In a small saucepan, heat 1 tbs olive oil over medium heat. Add finely chopped onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add drained black beans, 1/2 cup broth, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp cumin. Bring to a simmer and cook 6–8 minutes, mashing a few beans with the back of a spoon to thicken slightly. Adjust seasoning and keep warm.

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Bring to a simmer to dissolve sugar and salt, then pour over onions. Let cool to room temperature, then refrigerate at least 30 minutes. Can be made up to 3 days ahead.

In a bowl, combine diced pineapple, minced (and seeded if desired) habanero, diced red bell pepper, chopped red onion, 2 tbs chopped cilantro, 2 tbs lime juice and 1/2 tsp salt. Taste and adjust heat and salt. Refrigerate until ready to serve.

Warm tortillas if using. On each plate, place a scoop of cilantro rice, a portion of black beans, and a generous serving of shredded cochinita pibil. Spoon habanero-pineapple salsa and a few pickled red onions over the pork. Arrange sliced radishes and avocado on the side, garnish with cilantro sprigs and lime wedges. Serve immediately.