Cochinita Pibil

Name: Cochinita Pibil
Total time: 240 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder, cut into 3-inch chunks; 3 oz achiote paste; 1 cup Seville (bitter) orange juice (or 1/2 cup orange juice + 1/2 cup lime juice); 1 tsp cumin, 1 tsp oregano, 3 cloves garlic; 1 large package of banana leaves, thawed; Pickled red onions, for serving

A traditional slow-roasted pork dish from the Yucatán Peninsula.

240 minutes

Serves 8

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Make Marinade: In a blender, combine the achiote paste, bitter orange juice, garlic, cumin, oregano, and 1 tbsp salt. Blend until completely smooth.

2
Marinate Pork: Place the pork chunks in a bowl and coat them thoroughly with the vivid red marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
3
Prepare Banana Leaves: Pass the banana leaves briefly over a gas flame or hot burner to soften them and make them pliable. Line a Dutch oven or roasting pan overlapping the leaves, leaving enough overhang to fold over the top.
4
Wrap and Roast: Place the marinated pork and all the juices into the leaf-lined pot. Fold the overhanging leaves over the meat to completely encase it. Cover the pot tightly with a lid or foil. Bake at 325°F (160°C) for 3.5 to 4 hours.
5
Shred: Open the leaves carefully (watch for steam). The meat should be incredibly tender. Shred the pork with two forks directly in the cooking juices.
6
Serve: Serve the juicy Cochinita Pibil immediately on warm tortillas, heavily garnished with bright, acidic pickled red onions.

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