Cochinita Pibil
  • 1 5 to 7 lb boston butt
  • 1 med onion 
  • 4 garlic cloves 
  • 1/3 C fresh orange juice 
  • 1/3 C fresh lime juice 
  • 1/4 C achiote paste 
  • 1 T red wine vinegar 
  • 2 t kosher salt 
  • 1 t black pepper 
  • 1 t ground cumin 
  • 1/2 t oregano
  • banana leaves
  1. grill onion and garlic until browned in spots
  2. add with remaining ingredients to blender and blend into a smooth paste
  3. place the butt in a resealable bag or large container and pour the marinade over the top
  4. move it around if needed to insure good coverage
  5. marinate pork overnight
  6. the next morning setup and stabilize an indirect barbecue at 275
  7. place 1 banana leaf flat on the counter
  8. place the marinated pork butt in the center of the leaf
  9. fold the leaf over the top trimming any excess with scissors
  10. lay another banana leaf on the counter
  11. turn the butt 90 degrees and place in the center
  12. fold the leaf over the top trimming any excess with scissors
  13. using a wooden skewer or butchers twine secure the leaves around the pork butt
  14. place on the cooker and cook until an internal temperature of 195 degrees has been reached
  15. remove to rest for at least 30 minutes
  16. pull and serve with corn tortillas, Xni Pec, and your favorite taco toppings