Cochinita Pibil is a traditional Mexican dish from the Yucatan Peninsula, featuring marinated pork slow-roasted in banana leaves for tender and juicy meat. The dish’s tangy and earthy flavor profile comes from the use of achiote paste, giving it a signature red color. Complement the meal with warm tortillas, pickled red onions, and habanero salsa to create a dining experience reminiscent of Mexico’s vibrant streets. This combination of flavors and textures offers a delightful culinary journey.

Ingredients

• 3 lb(s) pork shoulder, cut into 2-inch pieces
• 1/2 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp cumin
• 1 tsp salt
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. In a blender, combine the achiote paste, orange juice, lime juice, red onion, garlic, dried oregano, cumin, salt, apple cider vinegar, and water. Blend until smooth.
2. Place the pork pieces in a large resealable plastic bag and pour the marinade over the meat. Seal the bag and marinate in the refrigerator for at least 4 hours or overnight for best results.
3. Preheat the oven to 325°F (163°C).
4. Line a baking dish with banana leaves, allowing them to hang over the edges for easier wrapping.
5. Place the marinated pork in the baking dish and fold the banana leaves over the top to cover the meat completely.
6. Cover the dish tightly with foil to lock in moisture. Bake for approximately 3.5 hours, until the pork is tender and can be easily shredded with a fork.
7. Once done, remove the pork from the oven and let it rest for 10 minutes before serving.
8. Serve the Cochinita Pibil with warm tortillas, pickled red onions, and habanero salsa for added flavor.

Keywords: Marinated Pork, Slow Roasted, Tender Meat, Main Course, Mexican

Spice Rack: Achiote Paste, Dried Oregano, Cumin, Salt

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