Cochinita Pibil
Slow-roasted pulled pork marinated in citrus and achiote with a rich, savory-sweet flavor. Traditionally cooked in a banana leaf-lined pit, this Mexican classic is perfectly tender and aromatic.
- Total time
- 360 min
- Servings
- 8
- Calories
- 485
- Protein
- 52g
Ingredients
- 3 tablespoons achiote paste
- ¾ cup orange juice
- ¼ cup lime juice
- 4 cloves garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- ½ teaspoon black pepper
- 3 leaves bay leaves
- 5 pounds pork shoulder, skin-on
- 2 large sheets banana leaves
- 1 cup water
- 16 tortillas corn tortillas
- 1 medium red onion, thinly sliced
- ½ cup fresh cilantro
- 2 peppers habanero peppers, sliced
- 2 limes lime wedges
Instructions
- 1
Combine achiote paste, orange juice, lime juice, minced garlic, cumin seeds, oregano, salt, pepper, and bay leaves in a blender. Blend until smooth, about 2 minutes.
- 2
Pat the pork shoulder dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat.
- 3
Rub the marinade all over the pork, working it into the scores and coating all surfaces. Reserve 0.5 cup of marinade for basting.
- 4
Line a large Dutch oven or heavy roasting pan with banana leaves, allowing them to overhang the sides.
- 5
Place the marinated pork skin-side up on the banana leaves. Pour water into the pan and fold the banana leaves over the pork to cover it.
- 6
Cover tightly with foil, then the Dutch oven lid. Roast at 325°F for 5-6 hours, basting with reserved marinade every 90 minutes.
- 7
The pork is done when fork-tender and easily shreds. Internal temperature should reach 190°F.
- 8
Remove from oven and let rest for 15 minutes. Carefully pull the pork apart into bite-sized shreds using two forks, discarding any large fat chunks.
- 9
Strain the cooking liquid into a saucepan and skim excess fat. Simmer over medium heat until reduced by half, about 15 minutes. Toss the shredded pork with the reduced sauce.
- 10
Warm tortillas in a dry skillet until pliable, about 30 seconds per side.
- 11
Fill each tortilla with a generous portion of pulled pork and top with pickled red onion, fresh cilantro, and sliced habanero.
- 12
Serve with lime wedges on the side. Accompany with the reduced cooking sauce for drizzling.
Tools you’ll need
- blender
- paper towels
- sharp knife
- large Dutch oven with lid
- aluminum foil
- meat thermometer
- two forks
- saucepan
- skimmer or fine-mesh strainer
- 12-inch cast iron skillet
- cutting board
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