Description
Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula, marinated in citrus juice and achiote paste, wrapped in banana leaves, and cooked until tender.
Ingredients
Units
Scale
- 2.5 lbs pork shoulder, cut into large chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tbsp achiote paste
- 1 tbsp white vinegar
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 banana leaf (or aluminum foil)
- Pickled red onions, for serving
- Corn tortillas, for serving
Instructions
- In a large bowl, combine orange juice, lime juice, achiote paste, vinegar, garlic, oregano, cumin, salt, and pepper. Mix until achiote paste is dissolved.
- Add pork chunks to the marinade and mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 325°F (165°C).
- Line a baking dish with banana leaf or aluminum foil. Place marinated pork and all marinade into the dish. Fold banana leaf or foil over the pork to cover.
- Cover the dish tightly with more foil and bake for 3.5 to 4 hours, or until the pork is very tender and shreds easily.
- Shred the pork using two forks and mix with the juices in the dish.
- Serve hot with pickled red onions and corn tortillas.
Notes
- Banana leaves add authentic flavor but can be replaced with foil if unavailable.
- For a smoky touch, finish shredded pork under the broiler for a few minutes.
- Pickled onions can be made by soaking thinly sliced red onions in lime juice and salt.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg