Cochinita Pibil

A classic dish from the Yucatán region of Mexico, transforming a shoulder of pork into meltingly tender strands of piggy bliss. It’s traditionally cooked in the pib, a pit lined with hot stones. The meat is wrapped in banana leaves, dropped onto the searing stones, then covered with wet sacking, followed by more hot rocks and embers, then a final topping of earth to fill the pit. This could prove impractical in the average British kitchen, so a slow oven is fine. Achiote paste