Cochinita Pibil

• 1 tbsp Achiote Paste
• 1 large Markon Yellow Onion
• 2 tbsp (30ml) lard or vegetable oil
• 6 cloves Markon Garlic, minced
• ½ cup Markon Ready-Set-Serve Orange Juice
• ¼ cup Markon First Crop Lime, juiced
• 2 tbsp White Vinegar
• 2 tbsp Kikkoman Soy Sauce
• 1 tsp Katy’s Kitchen Dried Oregano
• 2 tsp Katy’s Kitchen Ground Cumin
• 1 tsp Katy’s Kitchen Ground Black Pepper
• 1 tbsp Allspice Berries
• ½ tsp Katy’s Kitchen Cinnamon
• 1/4 tsp Anise Seeds
• 1 tsp Katy’s Kitchen Kosher Salt
• 4-5 lbs. Gold Canyon Premium Pork Butt
• 10-12 10 Banana Leaves
• 2 Roma tomatoes, sliced
• 1 Markon First Crop Red Bell Pepper, chopped
• 1 White onion, sliced
• 12 Katy’s Kitchen Bay Leaves

Combine achiote paste, orange juice, lime juice, vinegar, soy sauce, garlic, onion, oregano, cumin, cinnamon, black peppercorn, allspice berries, and sea salt in a blender or food processor. Blend until you form a paste.

Dice pork butt into 2-inch cubes. Place banana leaves in large cooking pan and place pork on banana leaves. Pour the marinade over the pork butt. Preheat oven to 320°F. Place the marinated pork butt on the banana leaves. Layer with sliced onions, tomatoes, and bell peppers. Add bay leaves.

Cover the pork tightly with additional banana leaves. Secure with kitchen twine. Cook in the oven slowly for 6 hours, or until the pork is incredibly tender. Shred the pork. Serve with tortillas, salsa, pickled red onions, chiles and your favorite toppings.