This authentic Cochinita Pibil delivers the deep, earthy flavors of the Yucatán Peninsula. The pork shoulder is generously coated in a vibrant marinade of achiote paste, sour orange juice, and fresh garlic, then slow-roasted until impossibly tender. The banana leaves impart a subtle, smoky aroma that penetrates the meat during the long cooking process. Served with charred onions and peppers, it offers a perfect balance of savory, tangy, and slightly spicy notes. Ideal for weekend gatherings or special occasions where you can let the dish simmer away, this recipe transforms humble ingredients into a celebratory feast that tastes like it has been cooking for hours.
Cochinita Pibil
Description
This authentic Cochinita Pibil delivers the deep, earthy flavors of the Yucatán Peninsula. The pork shoulder is generously coated in a vibrant marinade of achiote paste, sour orange juice, and fresh garlic, then slow-roasted until impossibly tender. The banana leaves impart a subtle, smoky aroma that penetrates the meat during the long cooking process. Served with charred onions and peppers, it offers a perfect balance of savory, tangy, and slightly spicy notes. Ideal for weekend gatherings or special occasions where you can let the dish simmer away, this recipe transforms humble ingredients into a celebratory feast that tastes like it has been cooking for hours.Ingredients
Directions
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In a large bowl, mash together the achiote paste, chopped garlic, orange juice, lime juice, crumbled bay leaves, cumin seeds, cinnamon, ground thyme, oregano, salt, and black pepper until a smooth, vibrant red paste forms.
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Add the pork butt chunks to the marinade, tossing thoroughly to ensure every piece is evenly coated. Cover and let marinate at room temperature for at least 4 hours, or overnight in the refrigerator for deeper flavor.
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Preheat your oven to 300 degrees Fahrenheit (149ðC).
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Heat a dry cast-iron skillet over high heat. Char the sliced onions and Roma tomatoes on both sides until blackened and blistered, then set aside.
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Line a large baking dish with softened banana leaves or heavy-duty aluminum foil.
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Arrange the marinated pork in a single even layer inside the prepared dish. Top with the charred onions, charred tomatoes, and roasted Anaheim chile strips. Pour any remaining marinade over the top.
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Cover the pork tightly with additional banana leaves or foil to seal in the moisture and steam.
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Bake for 2.5 hours, or until the pork is extremely tender and easily shreds with a fork.
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Remove from the oven and let the dish rest, covered, for 10 minutes before unwrapping.
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Serve hot, traditionally accompanied by pickled red onions and warm corn tortillas.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 88.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 291.5mg13%
- Total Carbohydrate 20.9g7%
- Dietary Fiber 2.1g9%
- Sugars 12.1g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
