1. Cut the onion in thin, long slices Add the onion and the bay leaf to a small heavy sauce pan and cover with a mixture of 1/2 cup Red Wine Vinegar and 1/2 cup water, just enough to cover the onion. 2. Boil the onion for 10 minutes or until fully cooked. 3. Put the onion mix in the refrigerator, it should be served cold. 4. Cut the pork into 2 inch cubes and marinate with the other 1/2 cup of Red Wine vinegar, the cup of orange juice, the cumin and oregano, and a pinch of salt. 5. Add a teaspoon of chicken bouillon to 1 cup of water, and dissolve the achiote paste in it. 6. Add to the meat and marinate and set aside for 3-4 hours. 7. Set a heavy frying pan with tall sides on the burner over medium-high heat. 8. Add the pork and marinate mix. 9. Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. 10. Pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered. To Serve, heat the tortillas and enjoy. Cochinita Pibil is served on a plate where everyone makes "tacos" from it. 11. To each tortilla, add some of the Cochinita, some pickled onions and Habanero sauce. 12. The tortilla should get a little wet with the Cochinita sauce. 13. It should not be dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
