Are you ready to embark on a culinary journey that will make your kitchen smell like a traditional Mexican marketplace? Cochinita Pibil is not just a recipe; it's a celebration of Yucatan's rich culinary heritage that promises to transform an ordinary dinner into an extraordinary feast. This mouthwatering slow-cooked pork dish is so tender it practically melts in your mouth, delivering a symphony of citrusy, earthy, and smoky flavors that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 kg pork shoulder
- 1/4 cup achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 cloves garlic (minced)
- 1 teaspoon cumin
- Salt to taste
- Banana leaves for wrapping
Instructions
- Begin by preparing your ingredients. Gather 1 kg of pork shoulder, 1/4 cup of achiote paste, 1/2 cup of orange juice, 1/4 cup of lime juice, 3 cloves of garlic (minced), 1 teaspoon of cumin, salt to taste, and banana leaves for wrapping.
- In a mixing bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, and salt. Stir until the achiote paste is fully dissolved and the mixture is well combined.
- Cut the pork shoulder into large chunks to allow for better marination. Place the pork in a large bowl or a resealable plastic bag.
- Pour the marinade over the pork shoulder, ensuring that each piece is well coated. Seal the bag or cover the bowl with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- Preheat your oven to 150°C (300°F). While the oven is heating, prepare the banana leaves. If using dried banana leaves, briefly pass them over an open flame or soak them in hot water to make them pliable.
- Take a large piece of banana leaf and lay it flat on a clean surface. Place a portion of the marinated pork in the center of the leaf. Fold the sides of the leaf over the pork to create a secure package. You may need to use kitchen twine or toothpicks to secure the leaves if necessary.
- Repeat the wrapping process with the remaining pork and banana leaves until all the pork is wrapped.
- Place the wrapped pork in a baking dish or a large Dutch oven. If you have any remaining marinade, pour it over the wrapped pork for added flavor.
- Cover the dish tightly with aluminum foil or a lid to trap the steam and moisture during cooking.
- Bake in the preheated oven for about 4 hours, or until the pork is tender and easily shreds with a fork. The low and slow cooking process will allow the flavors to meld beautifully.
- Once cooked, carefully remove the dish from the oven. Let it rest for about 15 minutes before unwrapping the banana leaves.
- Shred the pork using two forks, mixing it with the juices from the dish. Serve warm, and enjoy your Cochinita Pibil with tortillas, pickled red onions, and your favorite sides.
Tips
- Marination is Key: For the most intense flavor, marinate the pork overnight. This allows the achiote and citrus juices to deeply penetrate the meat.
- Banana Leaf Magic: If fresh banana leaves are hard to find, you can substitute with parchment paper, but the traditional leaves add an incredible authentic aroma.
- Low and Slow: Resist the temptation to increase the temperature. The 4-hour slow cooking is crucial for achieving that legendary tender, fall-apart texture.
- Achiote Paste Tip: If the paste is too thick, warm the citrus juices slightly to help it dissolve more easily.
- Serving Suggestions: Serve with warm corn tortillas, pickled red onions, and a fresh salsa for the most authentic experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
