Pork & Poultry Pit Marinade                                             16oz

17667 16054        

The Maya of the Mexican Yucatán peninsula use a paste of achiote (a mild spice/seed from the annatto tree) and naranja agria (the small Seville orange or sour orange) to marinate cochinita (pork) or pollo (chicken).  The marinated meat is then wrapped in the thick leaves of the platano (plantain/banana) and placed in a hot pib (a pit dug grill).  The pib is filled with dirt and the meat smother-cooks for hours in the covered pit grill.  After the pib is uncovered and the wrapper leaves removed, the juicy and reddish (achiote-colored) cochinita or pollo “pibil” falls apart on your plate.  Mayan Magic!