Easy Cochinita Pibil

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  4 lbs Pork Loin

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  1 cup Orange Juice, Fresh
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  0.3 cup Lime Juice, Fresh
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  3.5 oz Achiote paste
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  1 tsp Cumin, Ground
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  sea salt and freshly-cracked black pepper

Instructions

1. 1Combine the achiote paste, orange juice, lime juice, and ground cumin in a blender or food processor. Blend for 30–45 seconds until the marinade is smooth and fully combined.
2. 2Season the pork chunks on all sides with sea salt and freshly-cracked black pepper. Place in a large pot or Dutch oven and pour the marinade over the pork, tossing to coat evenly.
3. 3Cover the pot with a lid and cook over medium-low heat for 90–120 minutes, maintaining a gentle simmer. Adjust heat as needed to prevent a rolling boil. The pork is done when it is fork-tender and pulls apart easily.
4. 4Remove the pot from heat. Using two forks, shred the pork into bite-sized pieces directly in the pot and toss with the remaining cooking liquid.
5. 5Taste and adjust seasoning with additional sea salt and freshly-cracked black pepper as needed.
6. 6Divide the shredded pork and cooking liquid evenly into meal-prep containers while still warm. Allow to cool slightly before sealing and refrigerating for up to 4 days.