RECIPE:
Cochinita
Ingredients
2 Lbs. pork butt roast
2 Tbsp. achiote paste
3 lemon juice, fresh-squeezed
1 habañero pepper
1 Tbsp. salt
½ red onions, chopped
1. Cut pork in to cubes , and set in baking pan. In large bowl, mix together the achiote paste , lemon juice, and habanero peppers. Salt and pepper. pour mixture over pork , cover, and refrigerate overnight, turning two or three times.
2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves . Place into a casserole dish, and cover.
3. Bake for about 2 hours, The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. While the pork is cooking, make the sauce. . Each person can make tacos or fajitas with the pork.
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