Paleo Cochinita Pibil
Experience the bold and authentic flavors of the Yucatán Peninsula with this Paleo Cochinita Pibil recipe, a mouthwatering twist on the traditional dish that's perfect for clean-eating enthusiasts. Succulent pork shoulder is marinated in a vibrant blend of citrus juices, achiote, and aromatic spices, then slow-roasted for hours wrapped in fragrant banana leaves to ensure maximum tenderness and flavor. This paleo-friendly version of Cochinita Pibil remains true to its roots while swapping out processed ingredients for all-natural seasonings. Serve this tender, flavor-packed pulled pork with fresh salsa, avocado slices, or your favorite Paleo sides, making it an irresistible centerpiece for a healthy and satisfying meal.
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Recipe Information
Ingredients
- 4 pounds pork shoulder
- 2 large banana leaves
- 1 cup orange juice
- 0.5 cup lime juice
- 0.25 cup apple cider vinegar
- 6 large garlic cloves
- 2 tablespoons achiote powder
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground allspice
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 2 bay leaves
Instructions
In a blender, combine the orange juice, lime juice, apple cider vinegar, peeled garlic cloves, achiote powder, cumin seeds, dried oregano, ground allspice, sea salt, and black pepper. Blend until smooth to form the marinade.
Cut the pork shoulder into large chunks, approximately 3-inch pieces, and place them in a large mixing bowl.
Pour the marinade over the pork, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 325°F (160°C).
Line a large roasting pan with the banana leaves, overlapping them slightly to make sure there is enough to wrap over the top of the pork.
Lay the marinated pork pieces over the banana leaves in the roasting pan and pour any remaining marinade over the meat.
Place the bay leaves on top of the pork.
Fold the banana leaves over the pork to enclose it. You can use kitchen twine to secure the leaves if necessary.
Cover the pan with a lid or aluminum foil to create a seal, ensuring that the pork will steam and cook in its juices.
Bake in the preheated oven for about 8 hours, or until the pork is tender enough to easily pull apart with a fork.
Remove the pan from the oven and let the pork rest, covered, for about 15 minutes.
Carefully unwrap the banana leaves and shred the pork with two forks. Mix the meat with the juices in the pan before serving.
Serve the Paleo Cochinita Pibil with your choice of Paleo-friendly sides, such as fresh salsa or avocado slices.
Nutrition Facts
Calories |
4118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 22.4 g | ||
| Protein | 433.6 g | 867% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 7323 mg | 156% | |
*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.
