Cochinita Pibil

Why You’ll Love This Recipe

Cochinita Pibil is a classic dish from the Yucatán Peninsula in Mexico. It features slow-cooked, tender pork marinated in achiote paste and citrus, creating a flavorful and aromatic filling that is perfect for tacos or served with rice. This dish is known for its deep, rich flavor profile and melt-in-your-mouth texture, making it a crowd favorite at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork shoulder or pork butt
• Achiote paste
• Orange juice
• Lime juice
• Garlic cloves
• Onion
• Banana leaves (optional but traditional)
• Salt
• Pepper

Directions

1. In a blender or food processor, combine the achiote paste, orange juice, lime juice, garlic, onion, salt, and pepper. Blend until smooth to make the marinade.
2. Cut the pork into chunks and place them in a large bowl. Pour the marinade over the pork, making sure it is evenly coated. Cover and let it marinate for at least 2 hours, preferably overnight for deeper flavor.
3. If using banana leaves, wilt them by briefly heating them over an open flame or in the oven. This will make them more pliable.
4. Preheat the oven to 300°F (150°C).
5. Line a baking dish with banana leaves (if using), then add the marinated pork, spreading it out evenly. Fold the banana leaves over the pork to cover it, and seal the edges tightly with foil.
6. Roast the pork in the preheated oven for 3 to 4 hours, or until it is tender and easily shreds with a fork.
7. Once cooked, remove the pork from the oven and let it rest for a few minutes before shredding it with two forks.

Servings and Timing

• This recipe serves 6-8 people.
• Preparation time: 15 minutes
• Marinating time: 2 hours (preferably overnight)
• Cooking time: 3-4 hours
• Total time: 5-6 hours

Variations

• Add a little bit of chipotle or other chili peppers to the marinade for extra heat.
• For a smokier flavor, grill the pork instead of roasting it.
• Serve with pickled red onions for added tang and crunch.
• Use chicken or beef instead of pork for a different twist.

Storage/Reheating

• Store leftover Cochinita Pibil in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze it for up to 2 months. Thaw in the refrigerator overnight before reheating.
• To reheat, warm it gently on the stovetop or in the oven until heated through.

FAQs

Can I use a slow cooker for Cochinita Pibil?
Yes, simply follow the same steps for marinating the pork, then cook it on low for 6-8 hours until tender.

Do I have to use banana leaves?
While banana leaves add authenticity and extra flavor, you can substitute them with aluminum foil if unavailable.

What can I serve Cochinita Pibil with?
Traditionally, it’s served with tortillas (for tacos), rice, or beans. You can also pair it with a side of fresh salsas or a Mexican slaw.

Can I make Cochinita Pibil in advance?
Yes, it actually tastes even better the next day! Simply store in the refrigerator and reheat when ready to serve.

Can I use other meats for this recipe?
Yes, beef or chicken can be used as alternatives to pork, though the cooking times may vary.

Conclusion

Cochinita Pibil is a must-try dish that brings together rich, smoky, and tangy flavors. Perfect for gatherings, this slow-cooked pork is a true representation of traditional Mexican cuisine. Whether served as tacos, with rice, or alongside your favorite sides, Cochinita Pibil will undoubtedly be a hit!

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