Cochinita Pibil is a traditional Mexican dish hailing from the Yucatán Peninsula. This savoury dish marries pork in a vibrant mixture of citrus juices, achiote paste, and aromatic spices before slow-cooking until it’s tender and flavorful. The result is a beautifully spiced and juicy pork that melts in your mouth, often served with pickled red onions and warm tortillas. The deep flavours of the marinade, combined with the low and slow cooking method, create a dish that is both complex and comforting, perfect for family gatherings or special occasions.
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More about Cochinita Pibil Recipe
The origins of Cochinita Pibil trace back to the ancient Mayan civilization, where cooking meat wrapped in banana leaves over a pit was a common practice. The term “pibil” refers to this cooking method. Today, the dish is often prepared in a more modern oven or slow cooker, but the essence of the traditional technique remains. The achiote paste, made from annatto seeds, gives the dish its distinctive red colour and earthy flavour, while the citrus juices tenderize the meat and add a refreshing tang. This combination of flavours and cooking methods makes Cochinita Pibil a unique and beloved dish in Mexican cuisine.
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Cochinita Pibil Recipe: A Flavorful Mexican Dish
6
servings20
minutes4
hours4
hours20
minutesIngredients
3 lbs pork shoulder, cut into large chunks
1/2 cup achiote paste
3/4 cup fresh orange juice
1/4 cup fresh lime juice
6 cloves garlic, minced
1/2 cup white vinegar
1 tsp dried oregano
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
Banana leaves (optional)
Pickled red onions for serving
Warm tortillas for serving
Instructions:
- Prepare the Marinade: In a large bowl, combine achiote paste, orange juice, lime juice, garlic, white vinegar, oregano, cumin, black pepper, and salt. Mix well until the achiote paste fully dissolves and the marinade smooths.
- Marinate the Pork: Place the pork chunks in a large zip-lock bag or a deep baking dish. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat.
- Preheat the Oven: If using banana leaves, preheat your oven to 325°F (165°C). If not using banana leaves, you can cook the pork in a slow cooker.
- Wrap and Cook the Pork: If using banana leaves, line a baking dish with them, leaving enough overhang to fold over the top. Place the marinated pork and the marinade in the dish, then fold the banana leaves to cover the meat. Cover the dish with aluminium foil. Alternatively, place the marinated pork and marinade in a slow cooker.
- Bake or Slow Cook: Bake in the preheated oven for 4 hours or cook slowly on low for 6-8 hours until the pork is tender and easily shredded with a fork.
- Serve: Remove the pork from the oven or slow cooker and shred the meat using two forks. Serve the Cochinita Pibil with warm tortillas and pickled red onions.
Notes
- Enjoy this flavorful and aromatic dish that brings a taste of the Yucatán Peninsula to your table!
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