cochinita pibil

Ingredients

• Servings: 6
• 2 pounds lamb butt roast with bone
• 2 tablespoons achiote paste
• 1/3 cup orange juice
• 2/3 cup fresh-squeezed lemon juice
• 2 habanero peppers, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• salt and pepper to taste
• 1/2 cup red vinegar
• 2 red onions, sliced into rings

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• poke holes all over the lamb with a fork. rub achiote paste all over the lamb, and set aside. in a large bowl, mix together the orange juice, lemon juice, and habanero peppers. mix in the cumin, paprika, chili powder, coriander, salt and pepper. place lamb in the mixture, cover, and refrigerate overnight, turning two or three times.
• preheat the oven to 325 degrees f (165 degrees c). wrap the lamb and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. place into a casserole dish, and cover.
• bake for about 2 hours, until the meat falls off the bone. the slower you cook it, the better it is. you could also bake it in a 200 degrees f (95 degrees c) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
• while the lamb is cooking, make the sauce. bring the red vinegar to a boil in a small saucepan. add onions, reduce heat to medium-low, and simmer until tender. pour sauce over lamb, and serve with white rice and corn tortillas. each person can make tacos or fajitas with the lamb, the rice and the sauce.