Cochinita Pibil

Ingredients

• 2 lbs pork tenderloin
• 1 cup orange juice
• 0.5 cup lime juice
• 4 cloves garlic
• 2 tablespoons achiote paste
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon peppers
• 2 teaspoons sea salt
• 1 large onion
• 4 leaves banana leaves

Instructions

1. 1Blend orange juice, lime juice, garlic, achiote paste, apple cider vinegar, olive oil, cumin, oregano, black pepper, and sea salt to create the marinade.
2. 2Marinate the pork tenderloin in the mixture for at least 4 hours, preferably overnight, in the refrigerator.
3. 3Preheat your oven to 325°F (165°C).
4. 4Line a baking dish with banana leaves, leaving enough overhang to wrap over the pork.
5. 5Place the marinated pork in the center of the banana leaves.
6. 6Add sliced red onion on top of the pork.
7. 7Fold the banana leaves over the pork, wrapping it completely.
8. 8Cover the dish with aluminum foil and roast in the preheated oven for about 3 to 3.5 hours, or until the pork is tender enough to be easily shredded with a fork.
9. 9Remove from the oven and let it rest for 10 minutes.
10. 10Open the banana leaves and shred the pork.
11. 11Serve the pork with a side of fresh salad or roasted vegetables.
12. 12Optionally, garnish with fresh cilantro or lime wedges for an extra burst of flavor.