Quick and Easy- Cochinita Pibil from Yucatan.....

OK, you like Cochinita Pibil but can't even consider doing it the "old way"? Well, here is a quick version taking lots of shortcuts on the procedure yet still giving you a decent tasting dish which you can do at home and no pit needed!

DO THIS 3-4 DAYS BEFORE YOU WANT IT:

COCHINITA PIBIL - LAZY STYLE.-

2 K Pork Butt, Lomo, etc.
1 package Achiote Paste
2-3 Sour Oranges or White Vinegar
salt & pepper
Banana Leaves, roasted over fire
2-3 Red onions, sliced thin
2 tbls sugar

Dissolve the Achiote paste in the sour orange juice or vinegar. It will be grainy so keep stirring until it's well dissolved and liquid.
Cut the meat into the size you like, could be small pieces or fillets. Salt and pepper.
In tupperware container with a lid put the achiote liquid, throw meat in there and cover well, cover and leave in the fridge for 3-4 days. Keep turning it so it's all ways well covered by the achiote.
To cook: You can use a pressure cooker / large pot with lid and line it with the banana leaves and make sure you have some reaching the top of the pot so you can cover it all up. Put meat in with just the achiote that sticks to the meat. Put 1/4 cup water in. Cover and cook until done and tender. About 30 min if using a pressure cooker after it comes to temp and you lower the heat.
Once you put the meat on the stove, in another pan put 1 cup of vinegar and the sugar and dissolve over med heat, put onion to cook until it changes color but don't overcook. Taste it, if you need more sugar add.
To roast banana leaves: Cut into the pieces you need, turn on high heat flame on the stove and put leaves on flame but move quickly over flame and you will see them wilt at once, just pass over flame to wilt. turn and do other side, they are ready to use. This procedure is used whenever you use banana leaves. They will darken some, it's ok.
Serve meat with onions on the side either over tostadas, tortillas, etc. and with avocado slices, habanero salsa and black beans. You could try making Panuchos and Salbutes now too!