Authentic Cochinita Pibil Recipe Yucatán, Mexico

Name: Cochinita pibil
Prep time: 1 h 30 min
Cook time: 4 h 20 min
Yield: 15 servings
Cuisine: Mexican
Ingredients: 5 tbsp (about 2 oz/30g) achiote seeds; 3 large (about 1 1/2 lbs/675g total) red onions, sliced 1/8 inch/0.3cm thick; 8 medium (about 3 oz/90g total) fresh habanero chiles; corn tortillas; 1 1/2 tbsp dried Mexican oregano; 2 cups (480 ml) fresh sour orange juice, or 1 1/3 cups (320 ml) fresh lime juice plus 2/3 cup (160 ml) fresh orange juice; 2 large garlic cloves, unpeeled; 1 1/2 tbsp black pepper, preferably whole peppercorns; 1 ½ tsp salt; 2 tbsp fresh lime juice; 1 1/4 tsp cumin, preferably whole seeds; 1/2 tsp salt; 1/2 tsp cloves, preferably whole; 1 1/2 tbsp cinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches/15cm of 1/2-inch/1.25cm diameter cinnamon stick); salt, as needed, to taste; 14 garlic cloves; 1 1/2 cups (360 ml) sour orange juice, or 1 cup (240 ml) fresh lime juice plus 1/2 cup (120 ml) fresh orange juice; 2 bone-in pork shoulder (Boston butt) roasts (about 12 lbs/5.5 kg), cut into 3-inch/7.5cm wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you); 1 lbs (450g) package of banana leaves, defrosted

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