Cochinita Pibil
Savor the rich flavors of Cochinita Pibil—slow-cooked pork infused with achiote and citrus for a mouthwatering feast.
Ingredients
- 1.2 kg pork shoulder
- 2 tbsp achiote paste
- 2 dl bitter orange juice
- 4 garlic cloves
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tsp salt
- 1 onion
- 2 red onions
- 1 banana leaf
- 8 corn tortillas
- 2 tbsp neutral oil
How to make it
- Cut the pork shoulder into large chunks and mix it with the achiote paste, bitter orange juice, crushed garlic, cumin, dried oregano and salt until every surface is stained deep red. Cover and let it marinate for at least 2 hours, or overnight for a stronger flavour.
- Heat the neutral oil in a heavy pot over medium heat and soften the onion, cut into thick slices, for 4 minutes until translucent at the edges.
- Add the marinated pork with all the marinade and cook for 3 minutes, turning the pieces so the outside begins to colour.
- Line a lidded baking dish or casserole with the banana leaf, letting it overlap the sides, then spoon in the onion and pork in a compact layer and wrap the leaf over the top.
- Cover tightly with the lid or foil and bake at 160°C for about 3 hours, until the pork is very tender and pulls apart with a fork.
- While the pork cooks, slice the red onions very thin and mix them with a little of the bitter orange marinade from the pot; leave them to turn bright pink and lightly softened.
- Pull the pork apart into moist shreds and fold it back into the juices. Warm the corn tortillas in a dry pan until pliable.
- Serve the cochinita pibil in warm corn tortillas on a flat plate, topped with the pink red onions and a little of the cooking juices spooned over the pork.
