Cochinita Pibil Mayan Pork Roast
Transport your taste buds to the Yucatan with this vibrant and aromatic Cochinita Pibil Mayan Pork Roast. This traditional recipe features tender, slow-roasted pork shoulder infused with the bold flavors of achiote paste, fresh orange and lime juice, and warming spices like cinnamon and cumin. Wrapped in fragrant banana leaves for an authentic touch, the pork emerges juicy and deeply flavorful after hours of low-and-slow roasting. Perfectly complemented by tangy pickled red onions and served with warm corn tortillas, this dish is a show-stopping centerpiece for any feast. With its rich cultural roots and irresistible taste, Cochinita Pibil is a must-try recipe for anyone seeking a true taste of Mayan cuisine.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (boneless)
- 3 tablespoons achiote paste
- 1 cup orange juice (preferably fresh-squeezed)
- 1 cup lime juice (fresh-squeezed)
- 5 cloves garlic cloves (minced)
- 2 tablespoons white vinegar
- 1 teaspoon mexican oregano (dried)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 leaves banana leaves (optional, for wrapping)
- 1 cup pickled red onions (optional, for serving)
- 12 pieces warm corn tortillas (for serving)
Instructions
In a blender or food processor, combine the achiote paste, orange juice, lime juice, minced garlic, white vinegar, Mexican oregano, ground cumin, ground cinnamon, salt, and black pepper. Blend until smooth to create the marinade.
Cut the pork shoulder into large chunks (about 3-4 inches) for even marinating. Place the pork in a large bowl or zip-top bag and pour the marinade over it, making sure all pieces are well coated.
Cover the bowl with plastic wrap or seal the bag, then refrigerate the pork for at least 4 hours, preferably overnight, to allow the flavors to develop.
Preheat your oven to 300°F (150°C). If using banana leaves, rinse them and gently warm them over a flame or stove to make them pliable.
Line a large baking dish or Dutch oven with the banana leaves, leaving enough overhang to wrap the pork entirely. Place the marinated pork and all of the marinade into the center of the leaves.
Fold the banana leaves over the pork to enclose it tightly. If not using banana leaves, cover the dish tightly with aluminum foil to seal in moisture.
Place the covered dish in the oven and roast for 4 hours, or until the pork is tender and easily shreddable with a fork.
Carefully remove the dish from the oven and unwrap the banana leaves or foil. Shred the pork using two forks and mix it with the juices from the dish for extra flavor.
Serve the Cochinita Pibil with warm corn tortillas and pickled red onions on the side, garnishing as desired. Enjoy this traditional Mayan-inspired meal!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 810 mg | 17% | |
*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.
