This recipe is for Cochinita Pibil, or slow cooked Mexican pork flavoured with garlic, spices, oregano and annatto, a bright orange-red ingredient from the seeds of the achiote tree.
1 x 2.5kg pork shoulder
For the marinade
120ml orange juice
120ml lime juice
4 whole heads of garlic, cloves peeled
1 cinnamon stick, ground in a spice grinder or coffee machine
1 tablespoon cumin seeds, ground in a spice grinder or coffee machine
2 tablespoons annatto powder, loosened with a little vinegar
½ teaspoon ground cloves
4 dried chillies de arbol
Handful oregano, leaves picked
For the spring onion sauce
8 spring onions, trimmed and very finely chopped
½ scotch bonnet chilli, de-seeded and very finely chopped
Juice of 1 orange
Juice of 2 limes
Set up the Egg for Indirect cooking with the Plate Setter in the legs up position and the stainless steel grid on top
Target Temperature is 110°C
To make the spring onion sauce, mix everything together and season with salt.
Blend together all the ingredients for the paste with some sea salt and smother it all over the pork. Wrap it in foil and marinate for 3 hours or overnight.
The EGG should already be set up for indirect cooking, with the Plate Setter in the legs up position and the stainless steel grid on top.
Target temperature is 220°F/110°C
Place the foil wrapped meat into the Egg in a drip tray. Cook for 6+ hours or until very tender and falling apart. Make sure to reserve the cooking juices and serve with the meat along with the spring onion sauce.