Low Carb Cochinita Pibil
Experience the bold, authentic flavors of Yucatán with a healthier twist in this Low Carb Cochinita Pibil recipe. Tender chunks of pork shoulder are marinated in a vibrant blend of orange and lime juices, tangy apple cider vinegar, earthy achiote paste, and aromatic spices, then slow-cooked wrapped in fragrant banana leaves for irresistible succulence. This low-carb adaptation preserves the essence of the traditional dish while offering a guilt-free option by swapping tortillas for crisp lettuce wraps. Garnished with fresh cilantro, creamy avocado, and tangy red onion slices, this dish is perfect for special occasions or an impressive weeknight dinner. Prepare to savor the smoky, citrusy, and savory flavors of Mexican cuisine—all while staying mindful of your carb intake!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder
- 0.5 cups Orange juice
- 0.25 cups Lime juice
- 3 tablespoons Achiote paste
- 2 tablespoons Apple cider vinegar
- 4 Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 large Banana leaves
- 1 Red onion, thinly sliced
- 0.5 cup Cilantro, chopped
- 1 Avocado, sliced
Instructions
Cut the pork shoulder into large chunks, approximately 2-inch pieces, and place them into a large bowl.
In a separate bowl, mix together the orange juice, lime juice, achiote paste, apple cider vinegar, minced garlic, salt, black pepper, cumin, and oregano until well combined.
Pour the marinade over the pork pieces, ensuring that each piece is coated. Cover the bowl and refrigerate for at least 2 hours, ideally overnight, for maximum flavor.
Preheat your oven to 325°F (165°C).
Line a large baking dish or Dutch oven with banana leaves, leaving enough hanging over the sides to wrap over the top later.
Place the marinated pork and all of the marinade into the banana leaf-lined dish.
Fold the banana leaves over the pork to seal it, and cover the dish with a lid or aluminum foil.
Bake in the preheated oven for about 4 to 4.5 hours, or until the pork is very tender and can be easily shredded with a fork.
While the pork is cooking, prepare the garnishes by slicing the red onion, chopping the cilantro, and slicing the avocado. Set these aside.
When the pork is ready, remove it from the oven and carefully open the banana leaves.
Shred the pork using two forks and stir it well to combine with the remaining juices in the dish.
Serve the cochinita pibil on plates, garnished with red onion slices, cilantro, and avocado slices.
Enjoy your delicious low-carb cochinita pibil as is, or serve it wrapped in lettuce leaves for a fresh tortilla alternative.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 5727 mg | 249% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.5 g | ||
| Protein | 329.7 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6229 mg | 133% | |
*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.
