Sugar-Free Cochinita Pibil
Discover the vibrant flavors of the Yucatán Peninsula with this "Sugar-Free Cochinita Pibil" recipe, a deliciously tender and aromatic take on a Mexican classic! Made with succulent pork shoulder, marinated in a bold blend of achiote paste, fresh citrus juices, apple cider vinegar, and warm spices like cumin, allspice, and cinnamon, this dish is wrapped in fragrant banana leaves and slow-cooked to perfection. Unlike traditional recipes, this version is completely sugar-free, relying on the natural sweetness of fresh orange juice for a wholesome twist. Paired with tangy, homemade pickled red onions, this Cochinita Pibil is perfect for tacos, rice bowls, or simply enjoyed on its own. With just 30 minutes of prep and rich, authentic flavors that are sure to impress, it's an excellent option for those seeking a healthy, hearty, and flavorful meal.
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Recipe Information
Ingredients
- 3 lbs pork shoulder
- 3 tablespoons achiote paste
- 0.5 cup fresh orange juice
- 0.25 cup fresh lime juice
- 3 tablespoons apple cider vinegar
- 4 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 2 large banana leaves
- 1 medium red onion
- 0.25 cup distilled white vinegar
- 0.25 cup water
- 5 whole peppercorns
- 2 bay leaves
Instructions
Cut the pork shoulder into large chunks and set aside.
In a blender or food processor, combine achiote paste, orange juice, lime juice, apple cider vinegar, peeled garlic cloves, ground cumin, oregano, allspice, cinnamon, and salt. Blend until you have a smooth marinade.
Place the pork in a large bowl, pour the marinade over it, and ensure all pieces are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your oven to 300°F (150°C).
Soften the banana leaves by passing them over an open flame or by immersing them in hot water for a few moments. This will make them more pliable.
Line a large ovenproof dish with the banana leaves, leaving enough overhang to wrap around the pork.
Place the marinated pork with all the marinade into the banana leaves. Fold the leaves over the pork to fully enclose it, and cover the dish with a tight-fitting lid or aluminum foil.
Bake in the preheated oven for about 4 hours, or until the pork is tender and easily pulls apart.
While the pork is cooking, thinly slice the red onion and place it in a bowl.
In a small saucepan, bring white vinegar, water, peppercorns, and bay leaves to a boil.
Pour the hot vinegar mixture over the sliced onions and let it sit at room temperature to pickle while the pork cooks.
Once the pork is done, shred it with two forks, mixing it well with the flavorful juices.
Serve the Cochinita Pibil hot, accompanied by the pickled red onions.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.9 g | ||
| Protein | 326.8 g | 654% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5557 mg | 118% | |
*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.
