Cochinita Pibil Bowl

Ingredients

Quantities are for one portion.

• 50 gcanned black beans, rinsed
• 20 gpickled red onions
• 70 gdry white rice
• 1orange, juiced
• 1 tbspvegetable oil
• salt to taste
• 150 gpork shoulder, cubed
• 1 tbspachiote paste

Method

1. In a bowl, dissolve the achiote paste in the orange juice to create a bright orange marinade.
2. Toss the cubed pork shoulder in the marinade. Cover tightly and let it sit to absorb flavors.
3. Transfer the pork and marinade to a heavy pot with the vegetable oil and a pinch of salt. Cover and braise over very low heat for over two hours until the meat is meltingly tender.
4. Once the pork is cooked, use two forks to pull the meat apart in its own juices.
5. Rinse the white rice and steam it until fluffy. Warm the black beans in a small pot.
6. Place the hot steamed rice in a shallow bowl to form a base.
7. Top the rice with the warm black beans, the shredded achiote pork, and a tangle of bright pickled red onions.