Cochinita Pibil

Adapted from Simply Recipes
Serves 4 - 6

• 3-4 pounds boneless pork shoulder or picnic roast
• 1 cup whole cranberries
• 1 large lemon or 2 regular lemons, peeled and cut into quarters
• 2 teaspoons salt
• 3 ounces of red (rojo) achiote paste
• Water or stock
• Banana leaves, heated or thawed to pliability (optional)

In a blender the night before you wish to cook, combine cranberries, lemon, salt and achiote paste. Add enough water or stock to make the marinade easily pourable.

Cut the pork into 1" - 2" cubes, leaving the fat for braising. Place into a non-reactive container (glass, metal or ziptop baggie) then pour the marinade over the pork. Mix well and chill for 8 to 24 hours.

Preheat the oven to 325F. Line a 9"x12" casserole dish with foil. If using banana leaves, layer one or two leaf sections across the bottom. Pour in the pork mixture along with the marinade. Layer more leaf sections over the pork (about 2 - 3 layers) or use foil and close tightly.

Bake for 3 hours or more. Check the meat at 3 hours to see if the pork shreds easily - it should be just about falling apart. Remove the meat and sauce to a bowl and shred with two forks.

Serve over Mexican Rice or use as meat for tacos or sandwiches.