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Cochinita Pibil

Ingredients

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  • 10kg Pork shoulder
  • 750ml Orange juice
  • 160ml Lime juice
  • 100g Salt
  • 600g Achiote paste
  • 60g Garlic
  • 6g Mexican oregano
  • 6g Epazote
  • 2tbsp Agave syrup

Method:

  1. Preheat oven to 120c Chop meat into 10cm chunks.
  2. Blend all ingredients well, apart from meat, to make the marinade
  3. Thoroughly coat meat with marinade, in 1/1 gastro tray. Cover with parchment paper, lid and seal with tinfoil.
  4. Cook over night for 12 hours +
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