Baked Pork from Yucatán ~ In the Kitchen with the Fernandez's

From the Yucatán Peninsula, Mexico, you can find the most famous and popular Mayan dish among the +800,000 Mayan people.

Cochinita Pibil (Mayan)

"pig + cooked in the ground oven"

Serves 6

marinate over night

Preheat the oven to 325ºF (165ºC)

2 pounds (910 g) pork butt or shoulder with bone

2 Tbs. (30 g) achiote paste or ground turmeric

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

1/2 cup (120 ml) each organic: orange, lemon, and grapefruit juices, and red wine vinegar

organic chopped garlic

habanero peppers or jalapeños

1 tsp. (2 g) each: ground cumin and coriander, paprika, oregano, and chili powder

2 sliced organic red onions

organic rice, corn tortillas, gluten-free tacos, or fajitas

~Yucatec Maya~

jun /hun/ 1. Poke holes over the pork with a fork.

ka’ /ka-/ 2. Rub on the paste.

óox /ó:sh/ 3. Mix together: orange, grapefruit, and lemon juices, garlic, plus the habanero/jalapeños.

kan /kan/ 4. Mx in the spices.

jo’o /ho:-o:/ 5. Marinate with a lid, in the refrigerate overnight. Turn a few times.

waak /wa:k/ 6. Wrap the pork and sauce in aluminum foil, soak in water for 30 minutes.

u’uk /u:-u:k/ 7. Place the pork into a casserole dish and cover.

waxak /wa’shak/ 8. Bake for about 2 hours, until inside temperature is 145ºF (63ºC) and the meat falls off the bone.

bolon /bo-loing/ 9. Bring the red wine vinegar to a boil.

lajun, lahun /la-hun/ 10. Add the onions, reduce to medium-low, and simmer until tender.

buluk /bu-luk/ 11. Pour the sauce over the pork.

lajka’a, ka’alajun 12. Serve with rice and tortillas, in tacos shells, or as a fajita.

Try some of the other

In the Kitchen with the Fernandez's