No Pit Cochinita Pibil with Pickled Red Onion

By Rogelio A. Cota

Ingredients
  • For the marinade:
  • 1 ounce achiote paste
  • 3/4 tablespoon Mexican oregano
  • 3/4 tablespoon whole pepper
  • 1/2 tablespoon whole cumin
  • 1/4 teaspoon whole cloves
  • 3/4 tablespoon cinnamon
  • 7 cloves of garlic
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 pounds Boston butt
  • Fresh banana leaves
  • 1 red onion
  • 1/2 cup fresh lime juice
  • 1/3 cup fresh orange juice
  • Coarse grain salt to taste
  • Hot tortillas
  • Black beans and rice
  • Habanero sauce
  • Frozen Goya(R) plantains

For the marinade: Add ingredients to blender and mix until well blended. Remove fat from meat and place meat inside Ziploc(R) bag; pour marinade over it and close. Refrigerate bag overnight. The next day: Place banana leaves in a deep roasting pan, covering the bottom and the edges of the pan; add marinated pork. Seal with a second layer of banana leaves. Place in oven at 350 degrees for two hours. Test for doneness. Meanwhile, slice a red onion and place in a bowl. Add 1/2 cup fresh lime juice and 1/3 cup fresh orange juice. Serve with tortillas, black beans and rice, habanero sauce and plantains.