• prep: 30 min
• cook: 9 hr
• total: 9 hr 30 min

servings:

Cochinita pibil A popular dish in the Yucat´n, where it is traditionally cooked in a pit, cochinita pibil may be the most tender, flavorful pork preparation on the planet. Some of its subtle earthiness is imparted by the banana leaves that envelop the meat while it's cooking. The leaves aren't meant to be eaten, though.

• 6 pound boneless pork shoulder (not lean), cut into 3-inch chunks
• 2 1/2 teaspoons salt
• 1/2 cup fresh Seville (bitter) orange juice
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole allspice
• 3 tablespoons annatto (achiote) seeds
• 6 garlic cloves
• 1 teaspoon dried oregano (preferably Mexican), crumbled
• 1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices
• 3 fresh or thawed frozen banana leaves
• Accompaniments: habanero salsa ; warm tortillas or rice
• an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep)

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