Name: Pibil-Style Pork
Yield: Makes 10 to 12 servings
Ingredients: 1 medium onion, quartered through core; 4 garlic cloves, peeled; 1/3 cup fresh orange juice; 1/3 cup fresh lime juice; 1/4 cup achiote paste; 1 tablespoon red wine vinegar; 2 teaspoons coarse kosher salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano (preferably Mexican); 1 4 1/2- to 5-pound bone-in pork shoulder roast (Boston butt); 1 13x9x2-inch disposable aluminum pan; Corn tortillas; Yucatecan Pickled Onions; Habanero-Tomato Salsa

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Pibil-Style PorkTom Schierlitz

Tradition calls for achiote-scented cochinita pibil to be roasted underground in a pit called a pib. Indirect grilling produces a terrific pibil, and because Yucatecans don't prize the flavor of wood smoke for this dish, a gas grill is ideal. The meat needs to marinate four hours.

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