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Loteria Grill cochinita pibil

Time 1 hour
Yields Serves 8 to 10
Loteria Grill cochinita pibil
1

In a bowl, mix the lime juice, lemon juice, orange juice and grapefruit juice and set aside.

2

Cut the pork into 10 to 12 pieces. Rub the pieces lightly with 1 teaspoon salt and set aside in a large plastic-covered bowl.

3

In a blender, mix the achiote paste, thyme, 1 teaspoon oregano, garlic, pepper, cumin, paprika and 1 teaspoon salt, and blend with all but 3 tablespoons of the juice (set this aside for pickling the onions). Strain and pour the marinade on the meat. Marinate in the refrigerator, covered with plastic wrap, for at least 4 to 6 hours or, preferably, overnight.

4

Heat the oven to 325 degrees. Cover the bottom and sides of a Dutch oven with the banana leaves, overlapping the leaves and letting them spill over the sides of the pot.

5

Place the meat in the pot and cover with half the sliced red onion and the bay leaves. Pour in the remaining marinade and cover the pork with a loose portion of the banana leaves. Fold over the banana leaves that spilled over the sides of the pot to wrap the meat. Cover the top of the pot with foil and the lid.

6

Place in the oven and cook for 3 to 3 1/2 hours, until the meat is soft. Remove from the oven to let stand covered for another hour or so.

7

While the meat is cooking, prepare the citrus-pickled red onions. In a medium mixing bowl, combine the remaining sliced onions with the sliced habaneros. Add the remaining 3 tablespoons mixed citrus juices, the remaining one-fourth teaspoon oregano, one-fourth teaspoon salt and pepper to taste. Let stand for a few hours before using.

8

Finely shred the meat with a fork, cover with pan sauces and serve with warm tortillas and pickled onion.

Adapted from chef Jimmy Shaw of Loteria Grill. Look for La Perla brand achiote paste, which -- along with banana leaves -- is available at Latino markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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