Cochinita Pibil for dinner tonight. I used banana leaves to wrap the pork, used achiote paste from a really reliable local spice merchant and mixed some fresh orange and lime juice with it for the marinade. Somehow it just didn't work out that great. Not sure why. 😟
Does anyone else do this dish? My pork was super tender, cooked for 4 hours at 300F or so. I didn't make my own achiote paste, but maybe that's the missing link. Or maybe I just don't like annatto, though I'm pretty sure I've enjoyed it before.
Also, had an epic fail with rice and that hasn't happened for a long time. Used a different brand of rice and decided to do it stovetop instead of Instant Pot. The rice was so bad, I just threw it all out and we had the pork on tortillas instead. OMG 😞
The fun part was unwrapping the banana leaves and the pork really did smell good and was so tender. And my pickled red onions were good!
Shredded so nicely.
With some queso fresco crumbled over top and also added some sauce after the photo.
