Cochinita pibil, Yucatán slow-roasted pork

Ingredients

• 75 ml of annatto seeds
• 10 ml of cumin seeds
• 15 ml of black peppercorns
• 8 Scotch bonnet peppers from Jamaica
• 8 ml of whole cloves
• 2 habanero peppers (or milder hot peppers)
• 120 ml of orange juice
• 120 ml of white vinegar
• 30 ml of salt
• 8 cloves of garlic
• 5 lemon juice
• a tequila shot
• 2.3 kg of pork shoulder or loin
• Banana leaves and/or thick aluminum foil
• White rice or Spanish rice, taco shells or tortillas for serving

Grind the rococo seeds, cumin seeds, peppercorns, chili berries, and cloves of allspice into a fine powder.

Remove the seeds and membranes from the habanero peppers, then coarsely chop them. Reserve the seeds for a spicier dish.

Combine the orange juice, vinegar, hot peppers, salt, garlic, and spices until well mixed. Add the lemon juice and tequila.

Cut the pork into 5 cm pieces. Leave the fat on the meat so that it remains juicy when cooked.

Place the meat and marinade in a large, resealable plastic bag. Seal and turn the bag inside out to ensure the meat is thoroughly coated. Refrigerate for 8 to 24 hours, turning the bag occasionally.

Preheat the oven to 160 °C. Place the meat and marinade in a roasting dish lined with banana leaves or aluminum foil, and cover tightly.

Bake for 4 hours. Carefully open the package: the meat should easily separate with a fork.

Serve over rice, or shred the meat and serve it in tacos or tortillas.