Cochinita Pibil–Style Skillet Pork with Pickled Red Onions

Ingredients:

For the Pork Marinade:

• 2 lbs pork shoulder or pork butt, cut into thick slices

• 3 tbsp achiote paste (traditional Mayan seasoning, deep red, earthy)

• ½ cup fresh orange juice

• ¼ cup lime juice

• 4 cloves garlic, minced

• 1 tbsp apple cider vinegar

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano (preferably Mexican oregano)

• 1 tsp salt

• ½ tsp black pepper

• 2 banana leaves (optional, for aroma and presentation)

For the Pickled Red Onions:

• 1 large red onion, thinly sliced

• ½ cup lime juice

• ½ cup orange juice

• 1 tsp salt

To Serve:

• Warm corn tortillas

• Fresh cilantro

• Sliced habanero or jalapeño (optional for heat)

Instructions:

1. Marinate the Pork:

   • In a large bowl, whisk together the achiote paste, orange juice, lime juice, garlic, vinegar, cumin, paprika, oregano, salt, and pepper.

   • Coat the pork slices well in this marinade. Cover and refrigerate for at least 4 hours (overnight for deeper flavor).

2. Prepare the Onions:

   • In a bowl, combine sliced red onion with lime juice, orange juice, and salt. Let it sit at room temperature for 30–45 minutes until vibrant pink and tangy.

3. Cook in the Nutri-Stahl Skillet:

   • Heat the Nutri-Stahl Large Skillet over medium heat.

   • Line the skillet with banana leaves (optional, for authenticity). Place the marinated pork on top, then cover with additional banana leaves.

   • Cover with the lid and slow-cook on low heat for 1.5–2 hours, turning occasionally, until pork is tender and infused with spices.

4. Shred and Crisp:

   • Remove pork, shred with two forks, then return to the skillet for a quick high-heat sear to get crispy edges while keeping the inside moist.

5. Assemble & Serve:

   • Warm corn tortillas.

   • Pile shredded pork inside, top with pickled onions, cilantro, and optional peppers.

   • Serve with extra lime wedges on the side.