Description:
Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula, featuring slow-roasted pork marinated in achiote, citrus juices, and spices. Traditionally wrapped in banana leaves and cooked in an underground oven, this dish boasts tender, juicy, and flavorful pork with a signature reddish hue. Whether served in tacos, tortas, or simply over rice, this dish is a must-try for any lover of Mexican cuisine. Follow this easy recipe to bring the authentic taste of Yucatán to your kitchen!
Cochinita Pibil Recipe
Ingredients:
- 3 lbs (1.4 kg) pork shoulder (or pork butt), cut into large chunks
- ½ cup achiote paste
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- ¼ cup white vinegar
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 large banana leaf (or aluminum foil)
- 1 red onion, thinly sliced (for garnish)
- ½ cup pickled red onions (for serving)
- Corn tortillas or rice (for serving)
Instructions:
1. Prepare the Marinade
- In a bowl, mix achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, salt, and pepper.
- Blend until smooth to create a flavorful marinade.
2. Marinate the Pork
- Coat the pork evenly with the marinade.
- Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Prepare for Cooking
- Preheat oven to 325°F (163°C).
- Line a baking dish with a banana leaf (or aluminum foil).
- Place marinated pork in the center and wrap tightly.
4. Slow-Roast the Pork
- Cover with foil and roast for 3.5 to 4 hours until tender.
- Shred the pork using two forks and mix with the juices.
5. Serve and Enjoy
- Garnish with pickled red onions.
- Serve in corn tortillas, over rice, or in tacos for an authentic experience.