Cochinita Pibil
Experience the vibrant flavors of Mexico’s Yucatán Peninsula with Cochinita Pibil, a tender, slow-roasted pork dish bursting with aromatic spices and citrusy tang. This traditional recipe features succulent chunks of pork shoulder marinated in a rich blend of achiote paste, orange juice, lime juice, and fragrant seasonings, then wrapped in banana leaves and cooked to perfection. The result is juicy, flavorful meat that effortlessly shreds and pairs beautifully with pickled red onions and jalapeños for a zesty kick. Serve it in warm corn tortillas for an authentic taco experience. Perfect for a crowd, this Cochinita Pibil recipe is a celebration of bold flavors and cultural heritage, ideal for your next festive gathering. Keywords: Cochinita Pibil recipe, Mexican slow-roasted pork, Yucatán cuisine, achiote paste, banana leaves.
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Recipe Information
Ingredients
- 4 pounds pork shoulder
- 3 tablespoons achiote paste
- 1 cup orange juice
- 1/2 cup lime juice
- 1/4 cup white vinegar
- 5 units garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large banana leaves
- 1 unit red onion, thinly sliced
- 1/4 cup pickled jalapeños
- 12 units corn tortillas
Instructions
Preheat the oven to 325°F (165°C).
Cut the pork shoulder into large chunks, about 2-3 inches each, and set aside.
In a large mixing bowl, combine achiote paste, orange juice, lime juice, white vinegar, minced garlic, oregano, cumin, salt, and black pepper until smooth.
Add the pork chunks to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best results.
Lay out banana leaves on a work surface, slightly overlapping them to create a large base to wrap the pork. If the leaves seem stiff, pass them quickly over an open flame to soften.
Place the marinated pork in the center of the banana leaves, then fold the leaves over to fully enclose the pork. Use kitchen twine to secure the bundle if necessary.
Transfer the wrapped pork to a large baking dish or Dutch oven.
Cover the dish with a lid or aluminum foil to keep it tightly sealed.
Bake in the preheated oven for about 5 hours, or until the pork is very tender and can easily be shredded with a fork.
While the pork is cooking, prepare the pickled red onions by mixing the thinly sliced onion and pickled jalapeños in a small bowl. Optionally, add a splash of lime juice as garnish.
Once the pork is finished cooking, remove it from the oven and carefully unwrap the banana leaves.
Shred the pork using two forks, mixing it with the juices accumulated in the baking dish.
Warm the corn tortillas on a skillet over medium heat.
Serve the shredded cochinita pibil in warm tortillas, topped with pickled red onions and jalapeños. Enjoy!
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 6742 mg | 293% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 24.2 g | ||
| Protein | 435.8 g | 872% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7345 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
