Cochinita Pibil

1. Place loin in a large pot, sprinkle with salt and white pepper.
2. Pour water over, add bay leaves and bring to boil.
3. Lower to simmer, cover and and continue to cook at a low simmer for 2 hours.
4. In a blender, add all remaining ingredients, except onion. Blend in pulses until completely combined.
5. Transfer pork loin to another large pot (or you can put it on a plate while you measure out the remaining water).
6. Measure out remaining water, you will need 3 cups.
7. Put pork loin in pot, grab two forks and begin pulling the meat apart, essentially “shredding” it.
8. Pour achiote mix over and add the reserved 3 cups of the simmering water.
9. Simmer for the next 2-6 hours. I simmered mine for 6 hours, and it came out just divine. Uncovered, the water will evaporate faster, so if you plan on simmering for 6 hours, keep the lid on for the first 4 and then remove it.
10. Add the sliced onion in the last 60 minutes, stirring often to keep it from sticking to the bottom of the pot. Most of the liquid should be gone now, leaving you with a nice, moist consistency.