Cochinita pibil with pork

Step 1/8

• 1 tbsp cumin seed
• 1 tbsp allspice berry
• 1 tsp black peppercorn

• frying pan

Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns

Step 2/8

• mortar and pestle

Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.

Step 3/8

• 1 onion
• 10 cloves garlic
• 2 tbsp Achiote paste
• 2 Scotch bonnet peppers
• 4 allspice berries
• 3 limes

• food processor

Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.

Step 4/8

• 4 bay leaves
• 1600 g pork shoulder

• bowl

Cut the pork into 3-inch cubes and put into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.

Step 5/8

• 1 Red chili
• 1 red onion
• 2 tbsp red wine vinegar

• bowl

Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.

Step 6/8

• ovenproof pot
• aluminum foil

Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large ovenproof pot, cover with a double layer of foil and a lid, and cook for 2 hours.

Step 7/8

Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.