Cochinita Pibil: Yucatán Delight
Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula. The pork is marinated in a vibrant achiote paste, sour orange juice, and other spices, then traditionally wrapped in banana leaves and cooked underground in a pib oven. The result is incredibly tender, flavorful meat perfect for tacos or tortas.
Ingredients
- 2 kg pork shoulder cut into 5-6 cm cubes
- 100 g achiote paste
- 1 cup sour orange juice or 1/2 cup orange juice + 1/4 cup lime juice + 1/4 cup white vinegar
- 6 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon black pepper freshly ground
- 2 teaspoons salt
- 2 large banana leaves wiped clean and wilted over heat
- 1/2 cup water or chicken broth
Instructions
- Prepare Banana Leaves: Carefully pass the banana leaves over an open flame or dip in boiling water for a few seconds until pliable. This prevents them from cracking. Set aside.
- Prepare Pork: Cut the pork shoulder into 5-6 cm (2-inch) cubes.
- Make Marinade: In a blender, combine the achiote paste, sour orange juice (or substitute), minced garlic, ground cumin, dried Mexican oregano, black pepper, and salt. Blend until smooth.
- Marinate Pork: Place the pork cubes in a large bowl. Pour the achiote marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight (8-12 hours).
- Assemble and Cook: Preheat your oven to 160°C (325°F). Line a deep roasting pan or Dutch oven with the wilted banana leaves, ensuring they overlap and hang over the sides to enclose the pork later. Pour the marinated pork and all the marinade into the leaf-lined pan. Add 1/2 cup of water or chicken broth to the bottom of the pan. Fold the banana leaves over the pork to completely enclose it. Cover the pan tightly with aluminum foil or a lid.
- Slow Roast: Roast in the preheated oven for 3.5 to 4 hours, or until the pork is incredibly tender and easily shreds with a fork.
- Shred and Serve: Once cooked, carefully remove the banana leaves and foil. The pork should be submerged in a rich, reddish liquid. Shred the pork directly in the pan using two forks, allowing it to absorb all the flavorful juices. Serve hot, traditionally with warm corn tortillas, pickled red onions, and habanero salsa.
Notes
For authentic flavor, use real sour oranges if possible. If not, the orange juice, lime juice, and vinegar combination works well. Serve with pickled red onions and habanero salsa. This recipe also works well in a slow cooker on low for 6-8 hours.