Learn to make Yucatan pork

Cochinita Pibil

Ingredients:

• 3 lbs Pork shoulder or butt
  
• Salt, pepper
  
• 2 sheets banana leaves
  
• Tin foil
  
• 3 roma tomatoes chopped
  
• ½ onion
  

Ingredients:

• 1 cup orange juice
  
• 1 cup grapefruit juice
  
• 1 tbsp oregano
  
• 4 tbsp red wine vinegar
  
• 1 oz aciote paste
  
• 1 tbsp salt
  
• 1 teaspoon pepper
  
• 3 garlic cloves
  
• ½ onion
  

Ingredients:

• 2 cups white rice
  
• 1 clove garlic
  
• ½ onion
  
• 1 cob white corn
  
• ½ oz canola oil
  

Ingredients:

• 2 slices grilled pineapple
  
• 6 sprigs of cilantro
  
• ½ habanero
  
• ½ lime
  
• 2 tbsp canola oil
  
• Salt & pepper to taste
  

1. puree all ingredients for the sauce.
   
   
2. Season the pork with salt and pepper, sear in a large pan with olive oil until golden brown.
   
   
3. Spread out a sheet of foil, place the banana leaves on top and put the seared pork in the middle. Top with 3 chopped roma tomatoes and ½ sliced onion. Pour sauce over it.
   
   
4. wrap the banana leaves and foil around the pork.
   
   
5. bake in the oven at 350° for 2 1/2 -3 hours depending on thickness of pork.
   
   
6. For pineapple salsa: grill pineapple slices, chop up pineapple, habanero and cilantro. Mix it all together with lime juice, canola oil, salt and pepper to taste.
   
   
7. garnish pork with pineapple salsa, serve and enjoy!
   
   

Chef Alex Placencia was born in Morelos, Mexico. His mother is an excellent home cook and he developed a passion for cooking by watching her work. She taught him all about authentic Mexican cuisine and how it connects with his history and culture.