Cochinita Pibil

Dive into the rich and vibrant flavors of Mexico with Cochinita Pibil, a traditional dish from the Yucatán Peninsula. This marinated pork dish is wrapped in aromatic banana leaves and slow-cooked to perfection, infusing the meat with spices and citrus for a tender, juicy result. Whether using a pressure cooker, oven, or slow cooker, this recipe brings a taste of Mexico right to your kitchen.

Ingredients

🐷 2 tbsp pork lard
🌶️ 1 tbsp peppercorn
🌿 1 tsp cumin seeds
🍃 1 tsp Mexican oregano
🌰 4 cloves
🧄 1 head of garlic, peeled
🍂 1 cinnamon stick
🌶️ 1 habanero pepper
🧅 1/2 red onion
🍊 1/2 cup fresh orange juice
🍋 Juice of 2 lemons
🍈 Juice of 2 limes
🌶️ 100g achiote paste (annatto seed paste)
🐖 4.5 lb pork shoulder, bone-in
🍌 1 pack banana leaves
🍃 8-10 bay leaves
🍅 1 tomato, sliced
🌿 5 green onions
🌶️ 1 red bell pepper
🧂 Salt to taste
💧 2 cups of water

Instructions

1- Prepare the Marinade:

• In a small pan, melt the pork lard over medium heat. Add peppercorn, cumin seeds, Mexican oregano, cloves, peeled garlic, cinnamon stick, habanero pepper, and red onion.
• Fry these ingredients for about 6 minutes until fragrant.

2- Blend the Marinade:

• Transfer the fried spices to a blender. Add fresh orange juice, lemon juice, lime juice, and achiote paste.
• Blend until smooth to create a vibrant, aromatic marinade.

3- Marinate the Pork:

• Place the pork shoulder in a large dish or bowl. Pour the marinade over the pork, ensuring it is fully covered.
• Let it sit for at least 1 hour; for best results, marinate overnight in the refrigerator.

4- Wrap with Banana Leaves:

• Clean the banana leaves and lay them out flat, with the bright side facing down.
• Place the marinated pork in the center. Add bay leaves, sliced tomato, green onions, and red bell pepper on top.
• Season generously with salt.
• Wrap the pork tightly with the banana leaves, securing with twine if necessary.

5- Choose Your Cooking Method:

• Pressure Cooker: Place a grill or trivet at the bottom, add 2 cups of water, then cook the wrapped pork on high pressure for 1 hour.
• Oven: Preheat to 375°F (190°C). Place the wrapped pork in a deep baking dish, add 2 cups of water, cover with foil, and bake for 4 hours.
• Slow Cooker: Place the wrapped pork in the cooker with 1 cup of water and cook on low for 6 hours.

6- Final Touches:

• Once cooked, let the pork rest for a few minutes before unwrapping and shredding the tender meat.
• Serve with corn tortillas, pickled red onions, or your favorite sides.

Prep Time: 20 minutes
Cook Time: 1-6 hours (depending on cooking method)
Total Time: 1 hour 20 minutes - 6 hours 20 minutes
Servings: 8-10
Equipment: Blender, pressure cooker/Instant Pot, oven, or slow cooker, twine (optional)

Cooking Tips:

• If banana leaves are unavailable, aluminum foil can be a substitute, though it lacks the unique aroma.
• Adjust the spiciness by adding more or less habanero.

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Cochinita Pibil