{"product_id":"cochinita-pibil","title":"Cochinita Pibil","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 whole pork shoulder (8-10 pounds)\u003c\/li\u003e\n\u003cli\u003e6 dried ancho chiles\u003c\/li\u003e\n\u003cli\u003e4 dried guajillo chiles\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cumin seeds\u003c\/li\u003e\n\u003cli\u003e1 tablespoon black peppercorns\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon ground cloves\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon ground cinnamon\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic\u003c\/li\u003e\n\u003cli\u003e1\/4 cup fresh orange juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh lime juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons white vinegar\u003c\/li\u003e\n\u003cli\u003e2 teaspoons salt\u003c\/li\u003e\n\u003cli\u003e3 tablespoons achiote paste\u003c\/li\u003e\n\u003cli\u003e4 banana leaves\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable broth\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eRemove stems and seeds from dried chiles. Toast cumin seeds, black peppercorns, and oregano in a dry skillet for 1-2 minutes until fragrant.\u003c\/li\u003e\n\u003cli\u003eSoak toasted spices and dried chiles in hot water for 10 minutes until softened.\u003c\/li\u003e\n\u003cli\u003eBlend soaked chiles and spices with garlic, orange juice, lime juice, vinegar, salt, and achiote paste until smooth.\u003c\/li\u003e\n\u003cli\u003eRub the pork shoulder generously with the chile paste, ensuring it coats all surfaces. Let marinate for at least 2 hours or overnight in the refrigerator.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 300°F (150°C). Line a large roasting pan with banana leaves.\u003c\/li\u003e\n\u003cli\u003ePlace marinated pork in the center of the banana leaves and fold leaves over to cover the meat completely.\u003c\/li\u003e\n\u003cli\u003eAdd chicken broth to the bottom of the pan and cover tightly with foil.\u003c\/li\u003e\n\u003cli\u003eRoast for 5-6 hours until pork is extremely tender and shreds easily with a fork.\u003c\/li\u003e\n\u003cli\u003eRemove from oven and let rest for 15 minutes. Shred the pork with two forks and mix with the cooking liquid.\u003c\/li\u003e\n\u003cli\u003eServe with corn tortillas, pickled onions, and fresh lime.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eA large Dutch oven or deep roasting pan works best for even cooking.\u003c\/li\u003e\n\u003cli\u003eBanana leaves add authentic flavor; if unavailable, use parchment paper but the flavor will differ slightly.\u003c\/li\u003e\n\u003cli\u003eMarinating overnight develops deeper flavor.\u003c\/li\u003e\n\u003cli\u003eCochinita Pibil can be made 2-3 days ahead and reheated, making it perfect for meal prep.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to ensure pork reaches 190-205°F for optimal tenderness.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49944544575585,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Cochinita_Pibil.jpg?v=1793313107","url":"https:\/\/www.pantribot.com\/products\/cochinita-pibil","provider":"PantriBot","version":"1.0","type":"link"}