Lunch: Walter's Cochinita Pibil

This recipe includes superfoods such as:

Cinnamon

Health benefits of Walter's Cochinita Pibil

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 tablespoon annatto (ground achiote seeds)
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves, ground
3 cloves garlic, minced
2 sprigs fresh oregano, roughly chopped
1 habanero chile, seeded and chopped
Juice of 8 limes or bitter oranges, or white wine vinegar
One 4-pound/2 kg bone-in pork shoulder
8 banana leaves, soaked

Instructions

Preheat the oven to 325 degrees F (160 degrees C).
For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

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