Cochinita Pibil Panuchos
Crispy fried tortilla shells filled with refried beans and topped with tender, citrus-marinated pulled pork. A traditional Yucatecan favorite that looks impressive but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 2 lbs pork shoulder, boneless
- 1 cup orange juice
- ⅓ cup lime juice
- 2 tbsp achiote paste
- 1 tsp cumin
- 3 whole garlic clove, minced
- 8 whole corn tortillas
- 1 cup refried beans
- 2 cups vegetable oil for frying
- ½ cup pickled red onion, diced (or fresh cilantro and lime wedges)
Instructions
- 1
Cut pork shoulder into 3-inch chunks. Pat dry with paper towels.
- 2
In a bowl, whisk orange juice, lime juice, achiote paste, cumin, garlic, salt, and pepper until smooth.
- 3
Place pork in a heavy pot or Dutch oven. Pour marinade over until mostly submerged. Cover and braise at 300°F for 2.5 hours until tender.
- 4
Remove pork from braising liquid. Shred with two forks until strands are pulled apart.
- 5
Heat oil in a deep skillet over medium-high until shimmering, ~2 minutes.
- 6
Fry each tortilla 20 seconds per side until puffed and light golden, not crispy yet. Transfer to paper towels.
- 7
Gently split the warm tortilla pocket open at one edge by lifting the crispy skin. Do not tear.
- 8
Spoon 2 tablespoons refried beans into each pocket, then top with a generous pinch of shredded pork.
- 9
Top each panucho with pickled red onion. Serve immediately with lime wedges and extra braising liquid for dipping.
Tools you’ll need
- heavy pot or 5-quart Dutch oven
- deep skillet (12-inch)
- measuring cups and spoons
- mixing bowl
- whisk
- paper towels
- two forks for shredding
- wooden spoon
- slotted spoon or tongs
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