Cochinita Pibil
                                                                 


INGREDIENTS:
14 LBS. PORK SHOULDER
1/2 BRICK OF ACHIOTE
1 CUP LEMON JUICE
1/4 CUP WATER
SALT MARINADE:
MIX THE ACHIOTE, LEMON JUICE AND WATER UNTIL EVERYTHING IS SMOOTH (CAN USE FORK OR WHISK).

DIRECTIONS:
PUT ON GLOVES BECAUSE THE ACHIOTE WILL STAIN YOUR HANDS. LIGHTLY SALT THE MEAT. RUB THE ACHIOTE MIX ONTO PORK SHOULDER THOROUGHLY COVERING ALL THE PORK. LET IT MARINATE FOR AS LONG AS DESIRED.
TAKE A LARGE HEAVY PAN THAT HAS A TOP AND LINE IT WITH BANANA LEAVES (YOU MAY SOAK THE BANANA LEAVES IN WATER BEFORE HAND TO MAKE THEM MORE MALLEABLE. WE DID NOT).
PLACE PORK INSIDE AND COVER WITH THE BANANA LEAVES. ADD WATER JUST ENOUGH TO COVER BOTTOM OF PAN. COVER WITH THE LID. NOW IT'S READY FOR THE PIT.

DIGGING THE PIT:
DIG PIT MAKING SURE THAT IT IS ABOUT 8 INCHES WIDER THAN YOUR PAN ON ALL SIDES AND 8 INCHES DEEPER. THIS IS TO MAKE ROOM FOR THE BRICKS.
LAY BRICKS ON THE BOTTOM TO MAKE THE FLOOR AND ON ALL SIDES TO MAKE THE WALLS.
LIGHT A WOOD FIRE INSIDE THE PIT THE DAY BEFORE COOKING, LETTING IT BURN FOR ABOUT 4 HOURS (KEEP ADDING WOOD IF NECESSARY). THIS IS TO SET THE BRICKS AND SURROUNDING EARTH.
LIGHT A FIRE AGAIN ON THE FOLLOWING DAY AND LET IT BURN FOR ABOUT 4 HOURS (KEEP ADDING WOOD IF NECESSARY). WAIT TILL THE WOOD HAS ALL BURNT OUT. AT THIS POINT THE BRICKS SHOULD BE EXTREMELY HOT (ABOUT 800 DEGREES). INSERT THE PAN WITH THE PORK. COVER THE TOP WITH A HEAVY STEEL SHEET. COVER ANY OPEN AREAS WITH ALUMINUM FOIL. THEN COVER THE ENTIRE AREA WITH DIRT MAKING SURE THERE'S NO SPOT WHERE AIR CAN ENTER AND HEAT CAN ESCAPE.
LET IT COOK FOR ABOUT 5 HOURS.
WHEN YOU REMOVE THE PAN FROM THE GROUND, MEASURE THE PORK WITH A MEAT THERMOMETER TO MAKE SURE IT IS ABOUT 160 DEGREES INSIDE.
PORK SHOULD BE VERY TENDER AND SUCCULENT. SHRED IT AND IT'S NOW READY FOR TACOS OR BY ITSELF!!!!!