Finally tackling my pork shoulder, starting with reviewing cochinita pibil.
I have no annatto seed and couldn’t find any at Lucky’s, but I have this powder and this paste.
The color of the powder, reconstituted in oil, per directions, looks all wrong. Paste looks right, but includes other ingredients, and has no directions. Anybody have experience with achiote/annatto that might help?
Here is the recipe from Seriouseats.
The Food Lab: Sorry, Pulled Pork, It’s Cochinita Pibil’s MomentThe Food Lab: Sorry, Pulled Pork, It’s Cochinita Pibil’s Moment
"Unwrap banana leaves and serve immediately, "
Seriosly? Cook for 5 hours, then serve immediately?
Or
Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe
Or
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
So far, a mash up…
Oh wait…the scored skin is in NONE of these recipes!
