Cochinita pibil
Cochinita pibil, from above
Non vegYucatán

Cochinita pibil

Pork marinated in achiote and sour orange, slow cooked in banana leaves until it melts.

240 minTime
33 gProtein each
mildSpice
From the earth oven2 chapters · 1 min read

Make it your way

Grandma's wayYucatán pibil, oven method.
The original
615kcalsame
33 gproteinsame
6 gfibresame
240minutessame

Cochinita pibil.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork1 kg shoulder, large chunks
Achiote paste70 g
Orange juicejuice of 2 oranges
Lemon juicelime juice, 3 tbsp
Vinegar1 tbsp
Garlic4 cloves
Cumin powder (ground cumin)½ tsp
Dried oregano1 tsp
Saltto taste
Onion2 red onions, thinly sliced, for pickling
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 habanero, sliced
Corn tortilla18 tortillas

Method

5 steps
  1. 1Blend achiote, orange and half the lime juice, vinegar, garlic, cumin, oregano and salt. Rub into the pork and marinate overnight in the fridge.
  2. 2Line a dish with banana leaves (or foil), add the pork and marinade, wrap tightly and seal.
  3. 3Bake at 160°C for 3 1/2 hours.
  4. 4Meanwhile, toss onion and habanero with remaining lime and salt. Leave at least 1 hour.
  5. 5Shred the pork into its juices. Serve on tortillas with pickled onions.
Serve it like this

Pile pork on warm tortillas, crown with pink onions and serve with black beans and habanero salsa on the side.

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Make it a meal

What goes with Cochinita pibil: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Frijoles refritos45 min
On the side Salsa roja asada20 min
To drink Agua de jamaica20 min
To drink Horchata15 min
Something sweet Marquesitas30 min
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