Main Course
Cochinita Pibil (Yucatán-Style Slow-Roasted Pork)
Original name: Cochinita Pibil
About this dish
This Cochinita Pibil is a celebration of Yucatecan flavors: tender, citrus-marinated pork slow-roasted with achiote and spices until it falls apart. Traditionally cooked in a pib (underground oven), this version keeps all that bold, smoky soul using your oven or slow cooker.
Serve it on warm tortillas with pickled onions and habanero salsa for the ultimate taco night.
Ingredients
UK and US measurements are both included for every recipe.
pork shoulder (butt)
protein2 kg
Imperial measurement: 4.5 lb
achiote paste
spice100 g
Imperial measurement: 3.5 oz
bitter orange juice (naranja agria)
liquid250 ml
Imperial measurement: 1 cup
garlic cloves
vegetable6
ground cumin
spice1 tspn
Imperial measurement: 1 tsp
dried Mexican oregano
spice1 tspn
Imperial measurement: 1 tsp
ground black pepper
spice1/2 tspn
Imperial measurement: 1/2 tsp
salt
seasoning2 tspns
Imperial measurement: 2 tsp
banana leaves
other8
Imperial measurement: 8 large leaves
water
liquid125 ml
Imperial measurement: 1/2 cup
Method
Prepare the pork
10 minsCut the pork shoulder into large chunks (about 5-6 cm / 2 inch pieces). Set aside.
Make the marinade
5 minsIn a blender, combine achiote paste, bitter orange juice, garlic cloves, cumin, oregano, pepper, salt, and 1/4 cup water. Blend until smooth.
Marinate the pork
0 minsPlace pork chunks in a large bowl or resealable bag. Pour the marinade over and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat oven
10 minsPreheat your oven to 150°C (300°F).
Wrap in banana leaves
10 minsLine a deep roasting dish with banana leaves, letting the ends hang over the edges. Transfer the marinated pork and all the marinade into the dish. Top with additional banana leaves to completely encase the pork. Pour the remaining water around the leaves to create steam.
Slow-roast the pork
180 minsCover the dish tightly with foil and roast for 3 hours, or until the pork is fork-tender and easily shreds.
Shred the pork
10 minsCarefully unwrap the banana leaves (watch out for steam!) and transfer the pork to a large cutting board. Reserve the cooking juices. Use two forks to shred the pork. Pour some cooking juices back over the shredded meat to keep it moist.
Serve
5 minsServe hot with warm corn tortillas, pickled red onions, or habanero salsa. Bang some (expletive) salsa on that (expletive) tortilla - jokes aside, no Yucatecan taco is complete without heat.
Equipment
- measuring cups and spoons
- mixing bowl
- blender
- deep roasting dish
- aluminum foil
- two forks
Nutrition facts
Tips
- If you can't find fresh bitter oranges, substitute 3/4 cup fresh orange juice plus 1/4 cup white vinegar and a pinch of grapefruit zest for that essential sour punch.
- Wrapping the pork in banana leaves is traditional and infuses a subtle herbal flavor, but if unavailable, still works in a covered dish - just butter for a bit extra achiotina to color intensivelly., Don't skimp on Marinate it overnight, the acid makes the precious tiny fibers in favor of meltitude.
- Store leftovers in the fridge up to 4 days or freeze for up to 2 months. a tortilla te calls!
Serving suggestions
- Served cochinita on corn tortillas with blazing red pick led slint y’all (btw onion/habanero las… come bearing take the burn, catup that mountain of meat /co/a slice e weds! Lol.
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Recipe by
Mateo Herrera
Specialises in Mexican cuisineMateo Morales makes carnitas that he fries in lard until crispy. His cardiologist weeps.
Describe yourself in three words: Indulgent, loud, 'one more taco' energy.