Mexican Slow-Roasted Pork (Cochinita Pibil)

Mexican Slow Roasted Pork Tacos

This delicious recipe for Mexican Slow-Roasted Pork (Cochinita Pibil) pairs perfectly with SENSITIVE Vinotype wines.

YUCATAN RED RECADO (SPICE PASTE)
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons coarsely chopped fresh garlic, (about 10 cloves)
3 tablespoons McCormick® Annatto, Ground (Achiote Molido)
4 teaspoon McCormick Gourmet™ Organic Coriander, Ground
4 teaspoons McCormick® Oregano, Whole Mexican
4 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon McCormick® Cumin, Ground
1 tablespoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Cloves, Ground

MEXICAN SLOW-ROASTED PORK (COCHINITA PIBIL)
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
3 tablespoons minced fresh garlic, (about 10 cloves)
6 1/2 pounds pork butt, trimmed of visible fat and cut into 4 pieces

FIERY PICKLED RED ONIONS
3 medium red onions, thinly sliced (3 cups)
1/2 cup white vinegar
1/4 cup fresh orange juice
1/4 cup water
2 tablespoons fresh lime juice
1 medium habanero chile, seeded and thinly sliced

DIRECTIONS:

1. For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.

2.  For the Mexican Slow-Roasted Pork, mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Cover. Refrigerate overnight.

3. For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.

4. Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.

5. Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.

 

*Recipe and Photo Courtesy of McCormick & Company, Inc.