Easy Cochinita Pibil

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  Pork Loin(2268g)

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

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  Orange Juice, Fresh(240g)
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  Lime Juice, Fresh(80g)
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  Achiote paste(99g)
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  Cumin, Ground(5g)
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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. Pulse for 30–45 seconds until the mixture is smooth and well combined. Rinse the blender immediately to prevent staining.
2. 2Place the pork loin in a large pot or Dutch oven. Pour the marinade evenly over the pork and toss briefly to coat all sides.
3. 3Cover the pot with a lid and cook the pork over medium-low heat for 90–120 minutes, until the pork is fork-tender and shreds easily when pulled apart with two forks. The liquid should maintain a gentle simmer; adjust heat as needed to prevent boiling.
4. 4Remove the pot from heat. Using two forks, shred the pork into bite-sized pieces directly in the pot, then toss it with the remaining cooking liquid to combine.
5. 5Taste the pork and season with salt and pepper as needed.
6. 6Divide the shredded pork and cooking liquid evenly into 8 airtight containers while still warm. Allow to cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat a portion over medium heat for 3–4 minutes, stirring occasionally, until warmed through. Serve with pickled red onions, fresh cilantro, and your choice of additional toppings.