ValentinaWe 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 (from a Mexican) on a “Mexican Rice” that mentioned they used oregano and cumin and made the rice to accompany spicy dishes. So thats 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.


Cochinita Pibil


  • 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!)


  • 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.

Oregano Rice


  • 2 c boiling vegetable stock
  • 1 c basmati rice
  • Dried oregano
  • Cumin
  • Garlic Powder
  • Onion Powder


  • Bring the stock to a roiling boil.
  • Add the rice, stir to mix.
  • Place a tight lid on and boil on medium heat for 12 minutes.
  • Remove from heat, fluff with fork and set aside.


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