Description
Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula, marinated in citrus juice and achiote, then wrapped in banana leaves and baked to tender perfection.
Ingredients
Units
Scale
- 3 pounds pork shoulder, cut into chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 3 tablespoons achiote paste
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- Banana leaves for wrapping
- Pickled red onions for serving (optional)
- Corn tortillas for serving
Instructions
- In a blender, combine orange juice, lime juice, vinegar, achiote paste, garlic, salt, pepper, cumin, and oregano; blend until smooth.
- Place pork in a large bowl or zip-top bag and pour the marinade over it; mix well to coat and refrigerate for at least 4 hours or overnight.
- Preheat oven to 325°F (165°C).
- Line a baking dish with banana leaves, place the marinated pork inside, and cover with more banana leaves.
- Cover tightly with foil and bake for 3 to 4 hours, until pork is tender and easily shredded.
- Shred the pork and serve with pickled red onions and warm corn tortillas.
Notes
- Marinating overnight enhances the flavor.
- If banana leaves are unavailable, aluminum foil can be used as a substitute.
- Traditionally, this dish is cooked underground, but the oven method works wonderfully at home.
- Serve with spicy salsa for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg