Introduction
Cochinita Pibil is a classic Mexican dish originating from the Yucatán Peninsula. This flavorful preparation involves marinating pork in a mixture of achiote paste, citrus juices, and spices, then wrapping it in banana leaves and slow-roasting until tender. The result is succulent, aromatic meat that can be served in tacos, burritos, or as a main dish. Traditionally accompanied by pickled red onions and salsa, Cochinita Pibil is a must-try for anyone wanting to experience authentic Mexican flavors.
Ingredients
- 1.5 kg pork shoulder, cut into large chunks
- 100 g achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4-5 banana leaves (or aluminum foil)
- Pickled red onions (for serving)
- Corn tortillas (for serving)
Instructions
-
Prepare the Marinade:
- In a bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Mix until smooth.
- This marinade is essential for imparting flavor to the pork and helps in tenderizing the meat.
-
Marinate the Pork:
- Place the pork chunks in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated.
- Cover or seal and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate deeply into the meat.
-
Prepare for Cooking:
- Preheat your oven to 160°C (320°F).
- If using banana leaves, briefly heat them over an open flame to make them more pliable. Line a baking dish with the banana leaves, leaving enough overhang to fold over the top of the pork.
-
Cook the Pork:
- Place the marinated pork in the center of the banana leaves in the baking dish. Fold the leaves over to cover the pork completely.
- If using aluminum foil, wrap the dish tightly to trap moisture.
- Cook in the preheated oven for 4-6 hours, or until the pork is incredibly tender and easily shreds with a fork.
-
Serve:
- Once cooked, remove the pork from the oven and let it rest for about 15 minutes.
- Shred the meat using two forks and serve with warm corn tortillas and pickled red onions on the side.
Health Notes
- Cochinita Pibil can be high in sodium and fat due to the marinade and cooking method. To make it healthier, consider using leaner cuts of pork and reducing the salt content. Serve with plenty of fresh vegetables for added nutrients.
How to Enjoy
- Cochinita Pibil is best enjoyed in tacos or burritos, topped with pickled onions and your favorite salsa. It can also be served as a main dish alongside rice and beans for a complete meal.
Tips
- Achiote Substitute: If you can’t find achiote paste, you can create a similar flavor by mixing paprika with cumin and oregano.
- Cooking Method: For a more authentic flavor, consider cooking the pork in a traditional underground pit, known as "pibil," but the oven method works beautifully as well.
- Flavor Enhancements: Add a few bay leaves or fresh herbs like cilantro to the cooking process for additional depth of flavor.
- Leftovers: Cochinita Pibil makes excellent leftovers and can be used in various dishes like salads, quesadillas, or even as a filling for empanadas.
