Description
Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula. It is marinated in citrus juice, annatto seed, and other spices, then slow-cooked until tender.
Ingredients
Scale
- 2.2 lbs pork shoulder, cut into 2-inch cubes
- 1/2 cup sour orange juice (or a mix of 1/4 cup orange juice and 1/4 cup lime juice)
- 2 oz achiote paste
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp oregano
- 2 bay leaves
- 1/2 cup water
- Banana leaves (for wrapping, optional)
Instructions
- In a large bowl, combine the sour orange juice, achiote paste, salt, black pepper, cumin, and oregano. Mix well to form a marinade.
- Add the pork cubes to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 325°F (160°C).
- If using banana leaves, line a Dutch oven or baking dish with them, leaving enough overhang to cover the pork.
- Place the marinated pork in the prepared dish. Add the bay leaves and water.
- Cover the dish tightly with a lid or foil (or fold the banana leaves over the pork).
- Bake for 3-4 hours, or until the pork is fork-tender and easily shreds.
- Remove from oven and shred the pork using two forks.
- Serve warm with pickled red onions and tortillas.
Notes
- Sour oranges are traditional for this dish; if unavailable, a mix of orange and lime juice provides a similar tang.
- Banana leaves add a subtle flavor and help keep the pork moist during cooking. If not available, aluminum foil works well.
- The longer the pork marinates, the more flavorful it will be.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Cochinita Pibil, Mexican pork, slow-cooked pork, achiote, Yucatán cuisine