Cochinita Pibil
- 🐖 3 lbs (1.4 kg) pork shoulder, cut into large chunks
- 🍊 ½ cup fresh orange juice
- 🍋 ¼ cup fresh lime juice
- 🥄 ½ cup achiote (annatto) paste
- 🧄 6 cloves garlic, minced
- 🧅 1 large red onion, thinly sliced
- 🫒 2 tablespoons vegetable oil
- 🧂 1 teaspoon ground cumin
- 🧂 1 teaspoon dried oregano
- 🧂 1 teaspoon salt
- 🧂 ½ teaspoon black pepper
- 🍃 Banana leaves (optional, for wrapping)
- 🌿 Fresh cilantro, chopped (for garnish)
- 🌶️ Pickled red onions (for serving)
- 🌮 Warm corn tortillas (for serving)
Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula, featuring slow-roasted pork marinated in achiote paste and citrus juices, wrapped in banana leaves, and cooked until tender. This recipe brings the authentic flavors of the Yucatán to your kitchen.
Ingredients
• 🐖 3 lbs (1.4 kg) pork shoulder, cut into large chunks
• 🍊 ½ cup fresh orange juice
• 🍋 ¼ cup fresh lime juice
• 🥄 ½ cup achiote (annatto) paste
• 🧄 6 cloves garlic, minced
• 🧅 1 large red onion, thinly sliced
• 🫒 2 tablespoons vegetable oil
• 🧂 1 teaspoon ground cumin
• 🧂 1 teaspoon dried oregano
• 🧂 1 teaspoon salt
• 🧂 ½ teaspoon black pepper
• 🍃 Banana leaves (optional, for wrapping)
• 🌿 Fresh cilantro, chopped (for garnish)
• 🌶️ Pickled red onions (for serving)
• 🌮 Warm corn tortillas (for serving)
Equipment
• Blender or food processor
• Large mixing bowl
• Dutch oven or roasting pan with lid
• Aluminum foil (if not using banana leaves)
Prep Time
30 minutes (plus marinating time)
Cook Time
3–4 hours
Calories & Macros (per serving)
• Calories: 400
• Protein: 30g
• Carbohydrates: 10g
• Fat: 25g
Instructions
1. Prepare the Marinade
o In a blender or food processor, combine achiote paste, orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, and black pepper. Blend until smooth.
2. Marinate the Pork
o Place the pork chunks in a large mixing bowl. Pour the marinade over the pork, ensuring all pieces are well-coated.
o Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare for Cooking
o Preheat the oven to 300°F (150°C).
o If using banana leaves, briefly pass them over an open flame to make them pliable. Line the bottom of a Dutch oven or roasting pan with the banana leaves, leaving enough overhang to cover the pork.
o If not using banana leaves, line the pan with aluminum foil, ensuring there's enough overhang to cover the pork.
4. Assemble the Dish
o Place the marinated pork and any remaining marinade into the prepared pan.
o Top with thinly sliced red onions.
o Fold the banana leaves or aluminum foil over the pork to enclose it completely.
o Cover the pan with a lid or an additional layer of foil to seal in moisture.
5. Cook
o Place the pan in the preheated oven and cook for 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
6. Serve
o Carefully unwrap the banana leaves or foil.
o Shred the pork using two forks, mixing it with the juices and cooked onions.
o Garnish with chopped fresh cilantro.
o Serve with pickled red onions and warm corn tortillas on the side.
Cooking and Serving Tips
• Banana Leaves: While optional, banana leaves impart a subtle, authentic flavor to the dish. They can often be found in Latin American or Asian grocery stores.
• Serving Suggestions: Cochinita Pibil is traditionally served with pickled red onions and habanero salsa. It pairs well with rice and black beans.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy this flavorful and tender Cochinita Pibil, a true taste of Yucatán cuisine!
