Recipe: Mexican Slow Roasted Pork Tacos (Cochinita Pibil) with Fiery Pickled Red Onions

MEXICAN SLOW ROASTED PORK (COCHINITA PIBIL)
"An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto, coriander seed, oregano and cumin."



"To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions."

1/2 cup fresh lime juice
1/2 cup fresh orange juice*
3 tablespoons minced garlic (about 10 cloves)
3/4 cup Yucatan Red Recado (Spice Paste) (recipe follows)
6 1/2 pounds pork butt, trimmed of visible fat and cut into 4 pieces
FOR SERVING:
Soft corn tortillas
Fiery Pickled Red Onions (for serving, recipe follows)
Crumbled Cotija cheese
Sliced serrano chiles
Fresh cilantro leaves
Lime wedges

Mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Refrigerate overnight.

Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.

Bake in preheated 325 degree F oven 4 hours or until pork is very tender.

Shred pork using 2 forks. Mix with sauce in baking dish.

*Cochinita Pibil is usually prepared with bitter orange juice. It is found in the Latin foods aisle of the supermarket. Use I cup bitter orange juice in place of the lime juice and orange juice.

Serve shredded pork on soft corn tortillas with Fiery Pickled Red Onions (recipe follows), crumbled Cotija cheese, sliced serrano chiles, fresh cilantro leaves and lime wedges.

Makes 16 servings

YUCATAN RED RECADO (SPICE PASTE)
Makes 3/4 cup

"This spice paste from Yucatan peninsula includes annatto which gives it a distinctive red color. It is used to marinate pork butt for Cochinita Pibil, as well as chicken and fish."

1/4 cup fresh lime juice
1/4 cup fresh orange juice*
3 tablespoons coarsely chopped garlic (about 10 cloves)
3 tablespoons ground annatto
4 teaspoons McCormick Gourmet Ground Coriander Seed
4 teaspoons McCormick Whole Mexican Oregano
4 teaspoons McCormick Gourmet Sielian Sea Salt
1 tablespoon M cCormick Ground Cumin
1 tablespoon McCormick Coarse Ground Black Pepper
1/2 teaspoon McCormick Ground Cloves

Place all ingredients in blender container; cover. Blend on medium speed until smooth.

Store in covered container in refrigerator up to 5 days.

*Yucatan Red Recado is usually prepared with bitter orange juice. It is found in the Latin foods aisle of the supermarket. Use 1/2 cup bitter orange juice in place of the lime juice and orange juice.

FIERY PICKLED RED ONIONS
Makes 2 cups or 16 servings (2 tablespoons each)

"Spicy pickled red onions are a favorite Mexican condiment. They are typically served on tacos of Mexican Slow-Roasted Pork (Cochinita Pibil), where they offer a splash of bright color and fiery piquant flavor."

3 medium red onions, thinly sliced (3 cups)
1/2 cup white vinegar
1/4 cup fresh orange juice
1/4 cup water
2 tablespoons fresh lime juice
1 medium habanera chile, seeded and thinly sliced

Place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water.

Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes.

Pour vinegar mixture over onions in medium bowl. Cover and refrigerate 2 to 3 hours to marinate onions.

Drain before serving. Store in covered glass or ceramic container in refrigerator up to 1 week.

Source: McCormick