Whole30 Cochinita Pibil
Transform your kitchen with the vibrant flavors of this Whole30 Cochinita Pibil recipe, a healthier spin on the traditional Mexican favorite. Featuring tender chunks of marinated pork shoulder slow-roasted in fragrant banana leaves, this dish is infused with tangy citrus juices, aromatic spices, and a hint of smokiness from paprika. Perfect for meal preppers or those embracing a Whole30 lifestyle, this recipe is not only gluten-free and dairy-free but also packed with bold, authentic flavor. Ideal for casual gatherings or weeknight dinners, serve the Cochinita Pibil topped with bright red onion, fresh cilantro, and a squeeze of lime for a dish that’s as eye-catching as it is delicious. Ready your taste buds for a celebration of Mexican cuisine, all while staying in line with your clean-eating goals!
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Recipe Information
Ingredients
- 4 pounds pork shoulder
- 0.5 cup orange juice
- 0.5 cup lime juice
- 0.25 cup apple cider vinegar
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 0.25 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 banana leaves
- 1 red onion, sliced
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a medium bowl, combine orange juice, lime juice, apple cider vinegar, minced garlic, ground cumin, ground cloves, ground allspice, ground coriander, dried oregano, paprika, sea salt, and black pepper to create a marinade.
Cut the pork shoulder into large chunks and place them in a large resealable bag or a shallow baking dish.
Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 325°F (160°C).
Line a large roasting pan with banana leaves, allowing excess to hang over the sides. Place the marinated pork into the pan, pouring any remaining marinade over the top.
Fold the banana leaves over the pork to enclose it completely, covering with additional banana leaves if necessary.
Cover the pan tightly with foil, sealing in the moisture.
Bake in the preheated oven for about 4 hours, or until the pork is fork-tender and shreds easily.
Remove the pork from the oven and let it sit for 10 minutes before uncovering.
Use two forks to shred the meat inside the banana leaves, mixing it with the juices collected at the bottom of the pan.
Serve the Cochinita Pibil on a platter, garnished with sliced red onion, chopped cilantro, and lime wedges.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 777 mg | 17% | |
*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.
