An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto (achiote), coriander seed, oregano and cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions.
For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.
For the Mexican Slow-Roasted Pork, mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Cover. Refrigerate overnight.
For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.
Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.
Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.
Yucatan Red Recado and Mexican Slow-Roasted Pork are usually prepared with bitter orange juice. It is found in the Latin foods aisle of the supermarket. In the Yucatan Red Recado recipe, use 1/2 cup bitter orange juice in place of the lime juice and orange juice. In the Mexican Slow-Roasted Pork recipe, use 1 cup bitter orange juice in place of the lime juice and orange juice.
Serving Suggestion: Serve shredded pork and pickled red onions on soft corn tortillas with crumbled Cotija cheese, sliced serrano chilies, fresh cilantro leaves and lime wedges.
Storage Tip: Store Fiery Pickled Red Onions in covered glass or ceramic container in refrigerator up to 1 week