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Name: Cochinita Pibil
Total time: 4 h 30 min
Yield: Serves 8
Cuisine: Mexico (Yucatán)
Ingredients: 2 kg pork shoulder; 100 g achiote paste; 250 ml sour orange juice; 60 ml white vinegar; 8 cloves garlic; 1 tbsp dried Mexican oregano; 1 tsp ground cumin; 1 tsp ground allspice; 1 tsp black pepper; 2 tsp salt; 4 large banana leaves; 1 white onion; 1 habanero chile

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Mexico (Yucatán)4 h 30 minServes 8cooked before

Cochinita Pibil

Ingredients13

pork shoulder2 kg
achiote paste100 g
sour orange juice250 ml
white vinegar60 ml
garlic8 cloves
dried Mexican oregano1 tbsp
ground cumin1 tsp
ground allspice1 tsp
black pepper1 tsp
salt2 tsp
banana leaves4 large
white onion1
habanero chile1

meatspice & saucefruitvegetableother

Method

Cut the pork shoulder into large chunks and place in a deep dish.
Blend achiote paste, sour orange juice, vinegar, garlic, oregano, cumin, allspice, black pepper, and salt into a smooth marinade.
Pour the marinade over the pork, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Soften the banana leaves over a flame or in a hot pan until pliable, then line a heavy pot or roasting pan with them.
Pile the marinated pork in the center, fold the leaves tightly over the meat, and cover the pot.
Cook in a 160°C oven for about 3.5 to 4 hours, until the pork is very tender and shreds easily.
Shred the meat in its juices, taste, and adjust salt.
Serve with pickled red onion and sliced habanero, traditionally with warm corn tortillas.