COCHINITA PIBIL
(PORK IN ORANGE AND ANNATTO MARINADE)

1 (2-ounce) jar annatto or achiote paste (see note)
1 1/2 cups freshly squeezed orange juice
2 cloves garlic
2 tablespoons cider vinegar
2 teaspoons ground cumin
Salt
Freshly ground black pepper
1 (2-pound) pork butt or shoulder, cut into 2-inch squares
1 package fresh banana leaves or aluminum foil

Preheat oven to 325 degrees F.

In a small glass bowl, soak annatto in orange juice fro 15 minutes, breaking up with a fork as it softens.

Place annatto, orange juice, garlic, vinegar, and cumin in a food processor or electric blender and process until smooth. Season with salt and pepper and pour into a large, shallow glass baking dish.

Place pork in baking dish and turn to coat meat thoroughly in annatto marinade. Cover and let marinate, refrigerated, overnight or for at least 6 hours before assembling dish.

Line a large, ovenproof casserole with banana leaves, fanning overlapping leaves out from center and allowing them to hang over the casserole edges about 6 inches. (If using foil, allow the same amount of overhang.)

Pile the pork and marinade into the casserole and fold leaves or foil over the top to cover completely. If using leaves, cover with a lid or foil*.

Bake for 2 hours or until pork is very tender.

Let cool. Remove pork and shred or cut into 1/4-inch cubes.

Pile into a serving dish and pass with soft or hard taco shells for guests to fill with the pork. Accompany with Pico de Gallo sauce or Pepian Verde Sauce (Pipian en Salsa Verde).

Serve as an entrée with hot corn or flour tortillas and salsa.

*The marinated pork may also be piled onto individual banana leaves, folded into packets and baked on a baking sheet cover with foil for 10 minutes, or until heated through.

NOTE:
Annatto seeds may be used, but they are very hard and require a marble mortar and pestle or a lava stone to grind. If using powdered annatto seeds, add extra orange juice, extra cumin, and about 1 teaspoon Mexican oregano (to make a paste).

Makes 6 servings