Cochinita Pibil
The Quirky Foodster Team
Ingredients
- Pork shoulder — 1.5 kg (3.3 lb)
- Achiote paste — 100 g (3.5 oz)
- Sour orange juice, or a mix of orange and lime juice — 1 cup (240 ml / 8 fl oz)
- Garlic, minced — 4 cloves
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Salt — to taste
- Banana leaves, for wrapping (or foil as a substitute)
- Red onion, thinly sliced, pickled in lime juice, to serve — 1/2
Method
- Dissolve the achiote paste in the sour orange juice, then mix in the garlic, cumin, oregano and salt to make the marinade.
- Coat the pork thoroughly in the marinade and refrigerate for at least 4 hours, ideally overnight.
- Preheat the oven to 150°C (300°F).
- Line a baking dish with banana leaves, place the marinated pork on top along with any remaining marinade, and fold the leaves over to fully enclose the meat (or wrap tightly in foil).
- Bake for 3.5–4 hours until the pork is completely tender and shreds easily with a fork.
- Unwrap and shred the meat, mixing it with the cooking juices.
- Serve with warm tortillas and lime-pickled red onion.
Introduction: Slow-roasted pork marinated in achiote and sour orange, traditionally cooked wrapped in banana leaves, a signature dish of the Yucatán Peninsula.
Cultural Background: Cochinita pibil traces back to Mayan pit-roasting traditions, its name referring to the underground ‘pib’ oven historically used to cook the meat slowly over many hours, resulting in a dish that remains central to Yucatecan celebrations and Sunday family meals.
Tips: Marinate the pork for as long as possible, ideally overnight, for the fullest flavour. Wrapping tightly in banana leaves or foil traps steam and keeps the meat moist through the long, slow cook.
Variations: Use chicken thighs for a quicker version, adjusting the cooking time down significantly. Serve over rice instead of in tortillas for a simple plate meal.
Storage: Refrigerate the shredded pork in its juices in an airtight container for up to 4 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of the reserved juices, or in a microwave, until warmed through.
Nutrition: Per serving (approx.): 380 kcal, 30 g protein, 24 g fat, 6 g carbohydrate.
FAQs:
Q: What is achiote paste?
A: A seasoning paste made from annatto seeds, spices and citrus, giving
Q: Can I use regular orange juice?
A: Yes, combined with a little lime juice, this approximates the
- Pork shoulder — 1.5 kg (3.3 lb)
- Achiote paste — 100 g (3.5 oz)
- Sour orange juice, or a mix of orange and lime juice — 1 cup (240 ml / 8 fl oz)
- Garlic, minced — 4 cloves
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Salt — to taste
- Banana leaves, for wrapping (or foil as a substitute)
- Red onion, thinly sliced, pickled in lime juice, to serve — 1/2
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