I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures. Cochinita Pibil is where things started getting serious, meatwise. Wusses like myself prefer to cook cuts of meat like "ribeye" and fajita steak. Cochinita Pibil is a simplification of a whole pit-cooked pig and required me to wrangle a scary sized pork-shoulder. There were bones involved, it was scary.
Luckily I chose a book called "Everyday Mexican" not "stuff I don't have time to do". Instead of in-ground pig-party I wrapped the pork shoulder snuggly in banana leaves with a healthy dose of white onion and achiote seasoning.
I wasn't in love with this dish although I'm unsure whether the cause was my ambivalence towards achiote or my lack of understanding regarding proper preperation of large chunks of meat. It wasn't bad, just not my cup of tea.
Something that is my cup of tea were the violently bright red onions that I marinated to go with the dish. I swear I want to make it again just to see how pretty they were.