Cochinita Pibil

Jonathan's cochinita pibil was pork marinated in achiote paste, the deep orange-red seed used throughout Yucatecan cooking, then slow cooked until pull-apart tender. Achiote not only contributes the dish's vivid brick-red colour but also an earthy, slightly nutty flavour with very little heat. Traditional preparation involves wrapping the marinated meat in banana leaves and cooking in a pit; home cooks achieve comparable results using a covered oven dish or slow cooker with good result.