Low Fat Cochinita Pibil
Dive into the vibrant flavors of Mexico with our Low Fat Cochinita Pibil, a healthier twist on the traditional Yucatán classic. Made with lean pork shoulder and marinated in a bold blend of achiote paste, fresh citrus juices, garlic, and warm spices, this dish delivers all the rich, smoky-sweet essence without the extra fat. Slow-cooked in banana leaves or foil for maximum tenderness, the pork becomes irresistibly juicy and easy to shred. Perfect for serving with corn tortillas, pickled red onions, and zesty salsa, this recipe is a mouthwatering centerpiece for any meal while staying mindful of your health goals. With minimal prep and oven-baked convenience, it’s a guilt-free way to savor authentic Mexican cuisine! Keywords: low-fat cochinita pibil, healthy Mexican recipes, lean pork shoulder, achiote marinade, Yucatán-inspired cooking.
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Recipe Information
Ingredients
- 2 pounds lean pork shoulder, trimmed of visible fat
- 3 tablespoons achiote paste
- 1 cup fresh orange juice
- 0.25 cup lime juice
- 2 tablespoons white vinegar
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 large banana leaves or aluminum foil
Instructions
Cut the lean pork shoulder into large pieces, about 3 inches each.
In a blender, combine the achiote paste, orange juice, lime juice, white vinegar, garlic, oregano, cumin, and salt. Blend until you have a smooth marinade.
Place the pork pieces in a large bowl or sealable plastic bag and pour the marinade over the pork. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to seep in.
Preheat your oven to 300°F (150°C).
If using banana leaves, gently toast them over an open flame or hot burner until they become pliable, then use them to line a Dutch oven or baking dish. You can alternatively use aluminum foil by layering 2-3 sheets crosswise.
Place the marinated pork, along with all the marinade, onto the banana leaves or foil. Fold the leaves or foil over the pork to seal it into a parcel.
Cover the dish with a lid or an additional layer of foil to retain moisture and bake in the oven for about 4 hours, or until the pork is tender and falls apart easily when pulled with a fork.
Once cooked, shred the pork using two forks directly in the cooking juices to keep it moist.
Serve the Cochinita Pibil with your choice of sides, such as corn tortillas, pickled red onions, and salsa.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 21.1 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3638 mg | 77% | |
*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.
