Low Sodium Cochinita Pibil
Discover the vibrant flavors of Yucatán cuisine with this Low Sodium Cochinita Pibil recipe—an irresistible twist on a traditional Mexican favorite, perfect for health-conscious food lovers. Made with tender pork shoulder marinated in a fragrant blend of achiote paste, citrus juices, garlic, and warm spices, this dish is brilliantly balanced while keeping sodium levels in check. Wrapped in banana leaves or foil and slow-roasted to perfection, the result is juicy, pull-apart meat bursting with smoky, tangy goodness. Serve it nestled in warm corn tortillas, topped with tangy pickled red onions and fresh cilantro for a stunning meal that's as eye-catching as it is delicious. Whether you're creating a weekend feast or meal prepping, this recipe combines authentic flavor with low-sodium practicality to satisfy all your cravings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds pork shoulder
- 3 tablespoons achiote paste
- 0.5 cups orange juice
- 0.25 cups lime juice
- 6 units garlic cloves, minced
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 units banana leaves or aluminum foil
- 1 cups pickled red onions
- 12 units corn tortillas
- 0.5 cups fresh cilantro, chopped
Instructions
Preheat your oven to 325°F (160°C).
Cut the pork shoulder into 3-4 inch pieces and place in a large mixing bowl.
In a blender or food processor, combine achiote paste, orange juice, lime juice, minced garlic, white vinegar, ground cumin, dried oregano, and ground black pepper. Blend until smooth to create a marinade.
Pour the marinade over the pork pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.
If using banana leaves: Soften them by briefly holding over a flame or soaking in hot water until pliable. Line a roasting pan with banana leaves, overlapping them and leaving enough length to fold over the pork.
If using aluminum foil: Layer enough sheets to cover and wrap the pork securely.
Transfer the marinated pork onto the banana leaves or foil in the roasting pan. Pour any remaining marinade over the pork.
Wrap the pork securely with the banana leaves or foil, ensuring there are no gaps for steam to escape.
Place in the preheated oven and cook for about 4 hours or until the pork is tender and easily shredded with a fork.
Once cooked, remove from the oven and let rest for 15 minutes before unwrapping.
Shred the pork with two forks and serve with warm corn tortillas and pickled red onions. Garnish with fresh cilantro for extra flavor.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 25.1 g | ||
| Protein | 361.6 g | 723% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 6639 mg | 141% | |
*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.
