Want more deliciousness? Follow me on X @TeresasRecipes
Cochinita Pibil
Cochinita Pibil is a flavorful and aromatic traditional Mexican dish originating from the Yucatán Peninsula. This slow-cooked pork delicacy is marinated with achiote paste, citrus juices, and a blend of spices that infuse the meat with rich flavor. Wrapped in banana leaves, the pork is slowly roasted to perfection, resulting in tender, succulent shreds that are perfect for stuffing into warm tortillas. Traditionally served with pickled onions, this dish is a celebration of Mexican culinary heritage and is sure to impress your family and friends.
Ingredients
- Pickled onions
- 1 cup
- Tortillas
- 8-10, for serving
- Banana leaves
- 4-6 large leaves
- Black pepper
- 1 teaspoon
- Salt
- 1 tablespoon
- Dried oregano
- 1 teaspoon
- Ground cumin
- 1 teaspoon
- Garlic
- 4 cloves, minced
- Lime juice
- 1/4 cup
- Orange juice
- 1/2 cup
- Achiote paste
- 1/4 cup
- Pork shoulder
- 4 pounds, trimmed and cut into large chunks
Instructions
- In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Blend until smooth to create a vibrant marinade.
- Place the pork shoulder pieces in a large mixing bowl and pour the marinade over the meat. Rub the marinade into the pork, ensuring it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
- Preheat your oven to 325°F (160°C).
- While the oven is heating, prepare a large baking dish by lining it with banana leaves, allowing the leaves to drape over the edges to cover the pork later.
- Transfer the marinated pork shoulder to the lined baking dish, along with any leftover marinade. Fold the banana leaves over the pork to fully enclose it.
- Cover the baking dish tightly with aluminum foil to trap the steam, ensuring the pork stays moist during cooking.
- Place the covered baking dish in the preheated oven and cook for about 4 hours, or until the pork is fork-tender and shreds easily.
- Once cooked, remove the baking dish from the oven and let the pork rest for about 10 minutes.
- Uncover the dish, and using two forks, shred the pork, mixing it with the cooking juices to keep it flavorful and moist.
- Serve the Cochinita Pibil hot with warm tortillas and a generous topping of pickled onions. Enjoy!
Tips
- For a spicier kick, you can add a few jalapeños or chipotle peppers to the marinade.
- If banana leaves are unavailable, you can use parchment paper, but the flavor will be slightly different.
- Serve with a side of black beans or Mexican rice for a complete meal.
Dietary Information
Servings: 8 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 4 hours Calories: 350 Fat: 20g Carbs: 10g Protein: 25g Sodium: 800mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...