Cochinita Pibil

Total Time: 9 hrs 18 mins Preparation Time: 6 hrs 18 mins Cook Time: 3 hrs

Ingredients

• 3 -4 lbs lamb shoulder
• 1 cup orange juice, freshly squeezed if possible
• 1/2 cup lime juice, juice of 4-5 limes
• 1 teaspoon salt
• 3 ounces achiote paste
• pickled red onions, for garnish
• dry mexican cheese, for garnish (queso seco)
• chopped cilantro, for garnish
• lime wedge, for garnish

Recipe

• 1 the night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. be sure to rinse the blender soon afterwards, as the achiote stains. cut the lamb into chunks of about 2 inches square. don't trim the fat, as you will need it in the braising to come. you can always pick it out later. put the lamb in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. mix well, cover and keep in the refrigerator for at least 6 hours and up to 24 hours.
• 2 cooking takes 3-4 hours, so plan ahead. preheat the oven to 325*. line a large casserole with a double layer of heavy duty foil. pour in the lamb and marinade and close the foil tightly. put the casserole in the oven and bake for at least 3 hours. you want it pretty much falling apart, so start checking at the 3 hour mark.
• 3 when the lamb is tender, take it out of the oven and open the foil. remove the meat with a slotted spoon to a bowl, then shred it with two forks. pour enough sauce over the meat to make it wet.
• 4 to serve, either use this as taco meat or eat it over rice, garnished with cilantro, lime wedges and queso seco. pickled red onions are a traditional garnish.