Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula. The pork is marinated in a rich, tangy achiote paste and citrus juice mixture, then wrapped in banana leaves and slow-cooked until tender. It's typically served with pickled red onions and tortillas.
Preparation time
20min
Cooking time
4h
Ingredients
8 Servings
- 100 g achiote paste
- 120 ml apple cider vinegar
- 2 leaves banana leaves
- 5 g black pepper
- 6 cloves garlic
- 120 ml lime juice
- 240 ml orange juice
- 2 kg pork shoulder
- 2 red onions
- 15 g salt
- 10 g sugar
Directions
Step 1
In a blender, combine achiote paste, orange juice, lime juice, garlic, salt, and black pepper. Blend until smooth.
Step 2
Place pork shoulder chunks in a large bowl and pour the marinade over the pork. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3
Preheat your oven to 160°C (320°F).
Step 4
Line a baking dish with banana leaves, leaving enough overhang to wrap the pork.
Step 5
Place the marinated pork on top of the banana leaves and pour any remaining marinade over the pork.
Step 6
Wrap the pork with the banana leaves, then cover the baking dish with aluminum foil.
Step 7
Bake in the preheated oven for about 4 hours, or until the pork is extremely tender and can be shredded easily.
Step 8
While the pork is cooking, prepare the pickled red onions. In a bowl, combine thinly sliced red onions, apple cider vinegar, and sugar. Mix well and let it sit at room temperature for at least 1 hour.
Step 9
Once the pork is done, remove from the oven and let it rest for 15 minutes. Shred the pork with two forks.
Step 10
Serve the Cochinita Pibil with pickled red onions and warm tortillas.