SPICY PORK RUBBED WITH ACHIOTE PASTE

(Cochinita Pibil)

Traditional cochinita pibil is made by slow-roasting pork, wrapped in plantain leaves, for several hours in a low-heat oven. As much as I love the slow cooking, I also like to enjoy the flavors without waiting for hours for the pork to cook. I’ve devised a quick way to make this dish without losing any of the flavor. Serve with warm tortillas or rice and your choice of salsa.

MAKES 4 TO 6 ENTREE SERVINGS

3 tablespoons Achiote Paste

2 garlic cloves, minced

2 pounds boneless pork butt or shoulder, cut into small chunks

2 onions, sliced

1 cup freshly squeezed orange juice

½ cup red wine vinegar

2 tablespoons freshly squeezed lime juice

1 habanero pepper, seeded and chopped (careful with this!)

In a small bowl, combine the achiote paste with the garlic and rub the paste all over the pork, until the meat is covered. Heat a large skillet over high heat. Add the pork and onions and sauté until they are browned, 6 to 8 minutes.

In a large bowl, combine the orange juice, vinegar, lime juice, and habanero. Pour over the cooked pork mixture and cover to simmer over medium heat until cooked through, 15 minutes, stirring occasionally.

Serve immediately.