COCHINITA PIBIL WITH OREGANO RICE

We went for Mexican yesterday and I was inspired to make some Mexican pulled pork. I didn’t have time to marinade and I didn’t have any banana leaves laying around. But I think I ended up with a great tasting dish and a new found favourite hot sauce and the rice just added to the flavours. And the hot sauce? SOOOOO good, with a definite kick. I think its become my second favourite (my first will always be Franks).

When I was looking for a side rice dish, I wasn’t really sure what to do. Then I read a comment on a “Mexican Rice” recipe that mentioned they used oregano and cumin and made the rice to accompany spicy dishes. So that’s what I did. I didn’t make it super strong in flavour, or spicy in nature. I made a simple rice to soak up juices and heat from the spicy pork. I didn’t take exact measurements of the seasonings unfortunately. Just sprinkled them over the rice, so it’s a rough estimate.

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Cochinita Pibil

Ingredients

• 1 pork shoulder

2 tablespoons achiote paste OR a paste made of

• 1 1/2 tbsp paprika
• 1 tbsp white vinegar
• 3/4 tsp dried oregano
• 1 tsp minced garlic
• 1/4 tsp ground cumin
• 1 sliced red onion

In a food processor, blend together

• 1/3 c orange juice
• 2/3 c fresh-squeezed lemon juice
• 2 jalapeno peppers deseeded and rough chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 dried guajillo chiles tops and seeds removed, soaked in hot water to soften (keep the water!)

Instructions

• Rub the shoulder in the achiote paste and sear off in a dutch oven.
• Pour the liquid mix over top and sprinkle the sliced onion around.
• Bake at 200F for about 4 hours.
• Remove from the pot, shred and place back in the liquid, bringing to a boil. When the liquid has reduced, scoop and place on rice.