Ingredients:
1kg pork leg or pork loin
1kg pork ribs
100g achiote paste
500ml sour orange juice
Alternatively, you can use 300ml lime juice & 200ml sweet orange juice
30g peppercorns, whole
60g onion, chopped
6 cloves garlic, chopped
1/8 tsp ground cinnamon
1/8 tsp ground cumin
½ tsp oregano
Salt
Instructions
1.Start by making the Recado Blanco.
a.Rinse the peppercorns in water and then drain them.
b.Once drained, blend the peppercorns with the onion, garlic, herbs, and salt.
c.After a couple of minutes, add 2 tbsp of water as needed.
2.Blend the achiote paste with the orange juice and 3 tbsp of the Recado Blanco.
3.Cut the pork in large chunks and place in a bowl. Add the sauce, making sure to cover all the pork.
4.Cover the bowl and marinate overnight.
5.Cover the marinated pork in the Recado Blanco and slow cook for 5 hours.
6.Once cooked, shred the meat and separate from the ribs.
7.Serve in corn tortillas with some lime juice and your favourite hot salsa for the perfect Cochinita Pibil tacos.
Mexican ingredients available at www.mexgrocer.co.uk
