Easy Cochinita Pibil Recipe

🧂 Ingredients

• ¼ cup annatto seeds
• 1 tablespoon ground coriander
• 1 tablespoon dried Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt
• ¼ teaspoon ground cloves
• 5 cloves fresh garlic
• ¼ cup fresh orange juice
• ¼ cup fresh lime juice
• 6 lbs boneless pork butt
• tortillas

  for serving
• pickled red onion

  for serving
• salsa verde

  for serving

Instructions

• 1 Grind annatto seeds, then combine in a blender with the coriander, oregano,
  cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse
  until a thick paste forms. Score the top of the pork butt with a sharp knife,
  then coat the pork with the achiote paste mixture and place, covered, in the
  fridge for a minimum of 4 hours to marinate.
• 2 Preheat Cuisinart Twin Oaks Pellet & Gas Grill to 200 degrees on the pellet
  side. Once hot, place the marinated pork butt in the center of the grill, insert
  a meat probe into the center of the thickest portion, then close the lid and let
  smoke until the probe reads a temperature of 165 degrees.
• 3 Turn the smoker up to 250 degrees and allow the pork to continue cooking,
  without lifting the cover, until the probe reads 215 degrees. Remove from the
  smoker and let sit for 30-60 minutes uncovered before shredding. Serve with
  tortillas, salsa verde, and pickled red onions, or your favorite taco fixings
  and enjoy!

Nutrition Info