Here’s how you really make cochinita pibil: Dig a pit and build a large wood fire in it. Cover the wood with rocks. When the rocks crack, they’re ready. Rub the pork as directed here, then wrap it in banana leaves. Put in the pit, then cover with leaves and douse the whole thing with water. Cover the pit. Let sit for a day or so. Eat. Or try my method, which is not bad at all.
Recipe information
Yield
makes about 10 servings
Ingredients
Preparation
Step 1
Use a thin-bladed knife to poke holes all over the pork; as you do so, shove slivers of garlic in there. Combine the Recado Rojo with the orange and lemon juices and rub all over the pork. Wrap loosely in foil and refrigerate overnight.
Step 2
Five or 6 hours before you’re ready to eat, turn the oven to 300°F or prepare a charcoal or gas grill to cook over low indirect heat (ideally with some wood or wood chips as a flavoring source; see the headnote on page 352). Open the top of the foil and put the pork in a roasting pan in the oven or directly on the grill rack; if you’re grilling, cover the grill. Cook, checking occasionally and basting with the pan juices (add water or orange juice to the bottom of the foil package if the mixture dries out), until the pork is brown and very, very tender—4 hours or more.
Step 3
Serve hot or at room temperature, with the pan juices and Habanero-Garlic Salsa.
