Heart-Healthy Cochinita Pibil
Experience a lighter, nutritious twist on a beloved Mexican classic with our Heart-Healthy Cochinita Pibil recipe. This vibrant dish features lean pork tenderloin marinated in a zesty blend of fresh citrus juices, earthy achiote paste, aromatic garlic, and warm spices like cumin and oregano, delivering bold flavors without excess fat. Wrapped in banana leaves and slow-cooked to perfection, the result is tender, juicy meat infused with authentic Yucatan essence. Served atop warm corn tortillas and garnished with tangy pickled red onions and fresh cilantro, this recipe makes for a wholesome, low-sodium meal that’s surprisingly easy to prepare. Perfect for health-conscious food lovers seeking traditional flavors, this crowd-pleasing dish will become a staple at your table.
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Recipe Information
Ingredients
- 1.5 pounds pork tenderloin
- 1.5 cups orange juice
- 0.5 cups lime juice
- 2 tablespoons achiote paste
- 4 cloves garlic
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 package banana leaves
- 1 medium red onion, thinly sliced
- 0.25 cup fresh cilantro leaves
- 12 pieces corn tortillas
- salt (optional)
Instructions
Cut the pork tenderloin into 3-inch chunks and place them in a large bowl.
In a blender, combine orange juice, lime juice, achiote paste, garlic cloves, white vinegar, oregano, cumin, and black pepper. Blend until smooth to create the marinade.
Pour the marinade over the pork chunks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
Preheat your oven to 300°F (150°C).
Rinse the banana leaves and pat them dry. Line a baking dish with the banana leaves, allowing enough overhang to fold over the pork.
Remove the marinated pork from the refrigerator and place the pork and marinade onto the banana leaves in the baking dish.
Fold the banana leaves over the pork to cover it completely and cover the dish tightly with aluminum foil to trap moisture.
Place the baking dish in the preheated oven and cook for 3 hours or until the pork is tender and easy to shred.
While the pork is cooking, prepare the pickled red onions. In a small bowl, combine thinly sliced red onion with a pinch of salt (optional) and a squeeze of lime juice. Let sit until serving.
Once the pork is done, remove from the oven and let it rest for a few minutes. Unwrap the pork and use two forks to shred the meat.
Serve the Cochinita Pibil on warmed corn tortillas, topped with pickled red onions and fresh cilantro leaves.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 42.0 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 516 mg | 40% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5293 mg | 113% | |
*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.
