Cochinita Pibil

Slow Roasted Suckling Pig with Achiote, Garlic and Bitter Orange

(serves 4)

1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt)
Salt

Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.

Preheat oven to 300 degrees F.

Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.

Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.

Chef Aarón Sánchez, Centrico


Centrico Home Page Menus Drinks Gallery Private Parties Reviews Profiles { Recipes } Contact Myriad Home 211 West Broadway New York NY phone 212-431-0700	Braised Short Ribs { Slow Roasted Suckling Pig } Scallop Ceviche Cochinita Pibil Slow Roasted Suckling Pig with Achiote, Garlic and Bitter Orange (serves 4) 1 cup fresh sour orange juice 1 tablespoon white vinegar 2 tablespoons achiote paste 2 tablespoons chopped garlic 3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt) Salt Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour. Preheat oven to 300 degrees F. Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat. Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas. Chef Aarón Sánchez, Centrico
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