Description
Cochinita Pibil is a traditional Mexican slow-cooked pork dish, marinated in achiote paste, citrus, and other spices, and then wrapped in banana leaves for a tender, flavorful meal.
Ingredients
Units
Scale
- 3 lbs pork shoulder, cut into chunks
- 1/4 cup achiote paste
- 1/2 cup fresh orange juice
- 1/4 cup white vinegar
- 1/4 cup lime juice
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 2 tbsp olive oil
- 4–5 banana leaves (for wrapping)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a blender, combine achiote paste, orange juice, vinegar, lime juice, garlic, cumin, oregano, thyme, cloves, cinnamon, and allspice. Blend until smooth.
- Season the pork chunks with salt and pepper. Place the pork in a large mixing bowl.
- Pour the marinade over the pork, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Cut the banana leaves into large pieces. Lay them in a roasting pan, creating a base and sides for wrapping.
- Place the marinated pork on the banana leaves, then scatter the sliced onions and bay leaves over the pork.
- Fold the banana leaves over the pork to seal it in a packet.
- Cover the roasting pan with foil and cook in the oven for 3-4 hours, until the pork is tender and easily shreds.
- Once cooked, remove from the oven and let rest for a few minutes. Shred the pork with forks and serve.
Notes
- For an authentic touch, serve with pickled red onions and warm tortillas.
- You can also cook the cochinita pibil in a slow cooker or pressure cooker for a quicker method.
- The banana leaves give the dish a unique flavor and fragrance, so don’t skip them if possible.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 95mg