Chef James Clary demonstrated this recipe for us during an episode of Live from The Food Channel Culinary Center on Periscope. You should have seen the reactions . . . and not a drop was left! You can catch additional episodes by downloading the app through your Twitter account and following every time we go live! You won’t want to miss what Chef James has to say about this recipe:
I LOVE authentic Mexican with lots of citrus in summer. Some people from Oaxaca taught me to make a very traditional (dates back to the Aztecs) dish called Cochinita Pibil. It is pork shoulder, rubbed with Achiote paste (crushed seeds from the Annetto tree), slow simmered (8 hours) in fresh lime, lemon, and orange juice with cilantro and garlic. You shred the meat and keep it in this crazy good sauce that’s left in pot, then offer it with homemade flour tortillas, and diced tomatoes, onions, roasted chiles. It’s one of the best dishes I make. It’s different, cool (historically the Aztecs served it in banana leaves), and crazy good. Serving suggestions include adding refried Black Beans, a side of Cinnamon Rice, and Margaritas with Fresh Berries.
We also created a recipe for and Italina Affogato while taping that episode, so check it out, too!