Cochinita Pibil
Traditional Yucatan slow-roasted pork marinated in citrus and achiote, wrapped in banana leaves.
30 mins
Prep Time
4 hours
Cook Time
6
Servings
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 3 tbsp achiote paste
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 5 garlic cloves, minced
- 1 habanero pepper, seeded and minced
- 2 banana leaves, softened
- 1 red onion, thinly sliced
- 1/2 cup cilantro, chopped
Nutrition Facts
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Instructions
Marinate the pork: In a blender, combine orange juice, lime juice, vinegar, achiote paste, cumin, oregano, black pepper, salt, garlic, and habanero. Blend until smooth.
Coat the pork: Place pork chunks in a large bowl and pour the marinade over them. Mix well, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare banana leaves: Soften banana leaves by passing them over an open flame for a few seconds. Line a baking dish or Dutch oven with the leaves, leaving enough overhang to cover the pork.
Assemble for cooking: Transfer the marinated pork and all the marinade into the banana leaf-lined dish. Fold the leaves over the pork to enclose it completely. Cover tightly with foil.
Slow-roast the pork: Preheat oven to 325°F (160°C). Bake the pork for 4 hours, or until tender and easily shredded with a fork.
Shred and serve: Remove pork from the oven, uncover, and shred the meat using two forks. Mix with the cooking juices. Serve with pickled red onions and fresh cilantro on warm tortillas.
Chef's Tips
- Achiote Substitute: If achiote paste is unavailable, mix 2 tbsp annatto seeds with 1 tbsp each of cumin, oregano, and garlic powder.
- Banana Leaf Tip: If banana leaves are hard to find, use parchment paper and foil, though the flavor will differ slightly.
- Slow Cooker Option: Cook on low for 8 hours for equally tender results.
- Spice Level: Adjust habanero quantity to control heat. Remove seeds for milder flavor.
- Pickled Onions: Quick-pickle red onions in lime juice and salt for a tangy garnish.
