Cochinita Pibil Pasta Bake

Ingredients

• 0.5 kg Pork shoulder, trimmed and cut into 2‑inch pieces
• 2 tablespoons Achiote paste
• 1/3 cup Fresh orange juice
• 3 Garlic cloves, minced
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 200 g Penne pasta
• 1 cup Shredded mozzarella cheese
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F). In a large bowl combine the pork pieces, achiote paste, orange juice, minced garlic, oregano, salt, and pepper; toss to coat thoroughly.

2. 2

   Transfer the pork mixture to a covered Dutch oven or heavy pot and add 1/2 cup water. Roast in the preheated oven for 45 minutes, then reduce heat to 150 °C (300 °F) and continue roasting for another 30 minutes until the meat is fork‑tender; shred the pork with two forks.

3. 3

   While the pork finishes, cook the penne in salted boiling water until al dente, about 10 minutes; drain and set aside.

4. 4

   In a large baking dish combine the shredded pork, cooked penne, and half of the mozzarella; stir gently to distribute the sauce.

5. 5

   Top the mixture with the remaining mozzarella and bake uncovered for 15 minutes, or until the cheese is bubbling and golden.

6. 6

   Remove from the oven, let rest 5 minutes, then garnish with chopped cilantro if desired and serve.