Cochinita Pibil

Tender pork shoulder that shreds at the touch of a fork, soaked in an intense red marinade. The richness of the meat is balanced by the zing of pickled red onions and citrus acidity.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 713
• Protein: 77 g
• Carbs: 14 g
• Fat: 38 g

Ingredients

• 1000 g Roast pork ( cut into large cubes )
• 133.3 ml Orange juice
• 66.7 ml Lime juice
• 4 piece Garlic ( minced )
• 0.7 tbsp Gray sea salt
• 0.7 tsp Cumin ground
• 0.7 pinch Cinnamon powder
• 1.3 piece Clove ( crushed )
• 0.7 tbsp Oregano
• 1.3 piece Red onion ( thinly sliced )
• 66.7 ml Red wine vinegar
• 0.7 piece Hot chili pepper ( seeded and chopped )
• 66.7 g Achiote paste ( diluted in a bit of juice )
• 1.3 piece Banana leaves ( quickly passed over a flame to soften )

Instructions

1. Marinade preparation

   In a mortar or blender, mix the achiote paste, minced garlic, cumin, crushed cloves, oregano, and cinnamon. Moisten with orange juice and lime juice. The marinade should be fluid but well-colored by the spices.

2. Coating the meat

   Cut the pork shoulder into large 5 cm cubes. Place them in a large container and pour the marinade over them. Massage the meat well so the liquid penetrates the fibers. Let it rest in the fridge if you have time, otherwise proceed to cooking.

3. Slow cooking

   Line a Dutch oven with the banana leaves. Place the meat and all its juice inside. Fold the leaves over the meat to create an airtight packet. Bake at 150°C for about 3 to 4 hours. The meat is ready when it falls apart on its own, without resistance.

4. Red onion pickles

   While cooking, thinly slice the red onions. Submerge them in red wine vinegar with the chopped chili and a pinch of salt. The onions will turn bright pink and lose their aggressive sharpness.

5. Final shredding

   Take the meat out of the oven. Using two forks, shred the pieces directly into the reduced cooking juices. The mixture should be glossy, juicy, and generously coat the meat.

Chef's tips

• If you can't find banana leaves, use parchment paper to seal the pot tightly.
• The sauce should reduce until syrupy to properly coat the shredded meat.

Storage

Keeps for 3 days in the fridge in its juices. The flavor is even better the next day after gentle reheating.