Last time I tried to make cochinita pibil -- a Yucatacan pork roast, cooked in banana leaves with sour Seville oranges and anato paste -- it ended up tough, and not the flavor I remembered from the times I've had it made right.
The toughness was just a matter of cooking time and temperature. This time I went low and slow -- 275 for six hours. The pork practically shredded itself when finished.
But the main change was in the braising liquid. Since Seville's are hard to find, equal parts grapefruit, orange and lime juice were a close approximation, and darned tasty against the sharp sultriness of anaoto.
This is as close to a recipe as I allowed myself to follow: 1 cup citrus juice, 1 large pork loin, 1. package anaoto (buy it at Latino markets, next to buillon), 1 package banana leaves. Blend anato paste and citrus juice in a blender. Marinate pork loin in mixture overnight. Wrap marinated pork in banana leaves. Place in Dutch oven or other heavy cooking pot. Add marinade to pot. Cover. Bake at 275 for 6 hours.
Never miss a local story.
Makes great tacos or pulled-pork sandwiches.