Cochinita Pibil 'earth Oven' Recipe

Preheat Oven

Preheat your oven to 150°C (300°F).

Prepare Marinade

In a bowl, mix the achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper until well combined.

Marinate Pork

Rub the marinade all over the pork shoulder, ensuring it is evenly coated.

Wrap Pork

Wrap the marinated pork in banana leaves and place it in a baking dish.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for approximately 4 hours, or until the meat is tender and easily shredded.

Rest and Shred

Remove from the oven and let it rest for 30 minutes before shredding.

Prepare Pickling Liquid

In a saucepan, combine the white vinegar, water, sugar, dried oregano, and red chili flakes. Bring to a boil.

Pickle Onions

Once boiling, remove from heat and pour the pickling liquid over the sliced red onions in a jar.

Cool and Store

Let the onions sit at room temperature for at least 30 minutes to pickle, or refrigerate for up to 2 weeks.

Prepare Aioli

In a mixing bowl, combine mayonnaise, chopped cilantro, lime juice, minced garlic, and salt. Mix well until smooth.

Prepare Rolls

Slice the bolillo rolls in half and toast lightly if desired.

Assemble Sandwiches

Fill each bolillo roll with shredded cochinita pibil, top with spicy pickled red onions, and drizzle with cilantro lime aioli.

Garnish and Serve

Garnish with fresh cilantro and serve immediately.