Cochinita Pibil with Seville Salsa

[Hj]

One day ahead~
3 1/2 lb to 4-1/2 pork - end of loin with fat
2 tsp. salt
2 T. Seville orange juice*note

In Spice grinder
1T. Achiote seeds (heaping
1/4 tsp. cumin powder
1/4 tsp. Mex. oregano
12 peppercorns
3 whole allspice
4 garlic peeled mince
1/8 tsp. powdered chile (may Substitute-just hot paprika
1 tsp. salt

3 T. Seville orange juice or- mild white vinegar

2 banana leaves pieces large

Day ready to serve use Dutch oven -wrapped meat -1/2 c. cold water

Salsa~ Really HOT
1/2 c. onion very finely chopped
3 habaneros seeded very vinely chopped -weargloves when dealing with these peppers
1/2 tsp. salt or to taste
2/3 c. Seville orange juice -see notes

Pierce pork all over - rub in 2 tsps. salt with 2
TBLS. orange juice. Set aside while you prepare seasoning
paste.

Paste
Grind achiote seeds- cumin- oregano- peppercorns n allspice
together to a fine powder.

Crush garlic together with chile seco- salt n 3 tablespoons
Seville orange juice - mix with other powdered spices. Mixture should be a thick paste. Coat pork with the paste.

Lightly sear banana leaves ove bare flame to make them more
flexible. Wrap meat up in them -leave to season in
refrigerator 6 hours or overnight.

When ready to cook~

Preheat oven325 F.
Place rack at bottom of Dutch oven - cover dish with tight fitting lid. Cook 2 1/2 hours. Turn meat -baste it well with juices from bottom of the pot. Cook another 2 1/2 hours- or until meat is soft- falling off bone.

Make salsa ahead or while all cooking~ mix all ingredients together. Set aside to season about 2 hours. Serve in a separate dish.

After cooking- shred meat roughly. Pour fat withjuices from pan over it. Serve hot- with tortillas n sauce so that each
person can make his or her own tacos.

Notes~*A really rough estimate of Seville orange juice may be following~ For 1/2 c. blended juice- combine 1 tsp.
finely grated grapefruit rind- 3 T.orange juice- 3
T. grapefruit juice n 2 T. lemon juice.