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Cochinita Pibil
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1/2 cup achiote paste
- 1 cup sour orange juice (or 3/4 cup orange juice and 1/4 cup lime juice)
- 1/2 cup white vinegar
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red onion, thinly sliced
- 1 banana leaf (optional)
- 8 large corn tortillas
- Pickled red onions, for serving
- Fresh cilantro, for serving
Instructions
- In a blender, combine 1/2 cup achiote paste, 1 cup sour orange juice, 1/2 cup white vinegar, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp cumin, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
- Place the pork pieces in a large bowl and pour the marinade over the pork. Toss to coat the pork evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the oven to 325°F (165°C).
- If using a banana leaf, briefly pass it over an open flame to soften it. Line a roasting pan with the banana leaf, allowing the edges to hang over the sides.
- Transfer the marinated pork and the marinade to the roasting pan. Top with thinly sliced red onion. Fold the banana leaf over the pork, covering it completely. If not using a banana leaf, cover the pan tightly with aluminum foil.
- Roast in the preheated oven for 3-4 hours, or until the pork is tender and easily pulls apart with a fork.
- Remove the pork from the oven and let it rest for 10 minutes. Shred the pork using two forks.
- Serve the cochinita pibil on warm corn tortillas, topped with pickled red onions and fresh cilantro.
Cochinita Pibil is a traditional Mexican dish originating from the Yucatan Peninsula. This slow-roasted pork dish is marinated in achiote paste, citrus juices, and spices, then wrapped in banana leaves and cooked in a pit oven. The result is tender, flavorful meat with a tangy, earthy taste. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish, and it's a staple in Yucatecan cuisine. For the best Cochinita Pibil, head to Yucatan or visit authentic Mexican restaurants known for their traditional preparation. The key to nailing this dish lies in the marinade, where achiote paste and bitter orange juice play crucial roles. Alternatively, some chefs use a slow cooker or oven to achieve similar results.
270 min
8
450 calories
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