Cochinita pibil is a traditional Mexican dish from Yucatán, featuring pork marinated in achiote, wrapped in banana leaves, and traditionally cooked in an underground earth oven using a pre-Hispanic technique called píib.
- ⏲️ Prep time: 30 min (plus 8+ hours marinating)
- 🍳 Cook time: 1.5 hours
- 🍽️ Servings: 8-10
Ingredients
For the Pork:
- 2 banana leaves, flame-softened
- 3.3 lbs pork shoulder
- 1.1 lbs pork loin with ribs
- 7 oz achiote paste (annatto paste, commercial is fine)
- 1 cup sour orange juice (or ½ cup vinegar + ½ cup regular orange juice)
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon white pepper powder
- ½ teaspoon black pepper powder
- ½ teaspoon ground cinnamon
- 5 allspice berries, coarsely ground
- 3 garlic cloves, minced
- ½ teaspoon chile piquín
- Salt to taste
- 4.5 oz lard
For the Accompanying Salsa:
- 8 radishes, washed and finely chopped
- 1 small red onion, finely chopped
- 4 habanero chiles, finely chopped
- ½ cup finely chopped cilantro
- 1 cup sour orange juice (or vinegar)
- Salt to taste
Directions
- Line a baking dish with banana leaves, letting them overhang the sides. Place pork on the leaves.
- Dissolve achiote paste in sour orange juice and mix in all spices. Coat the pork thoroughly with this marinade.
- Marinate in refrigerator for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Pour melted lard over the marinated pork.
- Wrap tightly in banana leaves, cover with aluminum foil, and bake for 1½ hours or until meat is fork-tender and almost falling apart.
- For the salsa, mix all ingredients and let rest for at least 3 hours.
- Shred the cooked pork and serve wrapped in the same banana leaves, accompanied by the salsa and fresh tortillas.
Contributor(s)
- corerat
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