So, let’s start with the marinade. In a comal or a skillet toast the garlic clove, tomato, white onion and spices. Mix in a blender or a food processor with the citrus juice, chicken broth and achiote paste. Rub the meat with the marinade and leave it overnight in the fridge, or at least for six hours.
Slice the onion and habanero (take the seeds off), season with oregano, and cover with white vinegar. Also leave overnight.
Place the pork inside the folded banana leaves (wrap them around the pork) along with the marinade. Banana leaves are softer and easier to bend if they are previously toasted for a few seconds. Cook for 6 hours in the slow cooker at high temperature and keep warm until time to sit at the table. The meat should be tender and juicy. Use a gravy type fat-separator if needed for the sauce and pour it back on the meat.
I like to serve Cochinita with black beans and rice, but you can also make delicious tacos or tortas if you have a larger crowd. Don’t forget the pickled onions – and be careful with habanero, it is incredibly aromatic but the heat can take a while to reach its full force!
Take this amazing meal to higher grounds by pairing it with BRUXO Mezcal N0.2, which brings out the smokiness and land flavors that the traditional Mayan oven would provide for a perfect Cochinita.