Discover the vibrant flavors of Mexico with Cochinita Pibil, a traditional dish from the Yucatán Peninsula that tantalizes the taste buds with its rich, tangy marinade and tender, slow-cooked pork. This dish is celebrated for its blend of citrusy notes, earthy spices, and the unique touch of achiote paste, all wrapped in a banana leaf for an authentic culinary experience.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tbsp achiote paste
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper to taste
- Banana leaves (or aluminum foil)
Steps
- Prepare the Marinade:
- In a bowl, mix together orange juice, lime juice, achiote paste, minced garlic, dried oregano, cumin, salt, and pepper until the achiote paste is fully incorporated.
- Marinate the Pork:
- Place the pork shoulder chunks in a large resealable plastic bag or a glass dish. Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
- Preheat and Prepare:
- Preheat your oven to 325°F (160°C). If using banana leaves, briefly pass them over an open flame to soften and make them more pliable. Alternatively, use aluminum foil.
- Wrap and Cook:
- Place the marinated pork and a generous amount of marinade in the center of a banana leaf or a large piece of aluminum foil. Fold the leaf or foil tightly to create a sealed packet. Place the packets in a baking dish.
- Slow Cook:
- Bake in the preheated oven for 3-4 hours, or until the pork is tender and easily pulls apart with a fork. If using banana leaves, they will impart a subtle, herbal flavor to the dish.
- Serve and Enjoy:
- Unwrap the Cochinita Pibil packets and serve the tender pork with warm tortillas, pickled red onions, fresh cilantro, and a squeeze of lime juice. It’s traditionally accompanied by refried beans and rice.
Tips for Variation
- Use Different Meats: Experiment with cuts like pork loin or chicken for a leaner option.
- Adjust Spices: Increase or decrease the amount of achiote paste and spices to suit your taste preferences.
- Add Heat: For a spicier version, include finely chopped habanero or jalapeño peppers in the marinade.
- Grill Instead: Wrap the marinated meat in foil and grill over medium heat for a smokier flavor.
- Vegetarian Twist: Substitute pork with jackfruit or tofu for a vegetarian alternative.
- Sweeten It Up: Incorporate a touch of honey or brown sugar in the marinade for a hint of sweetness.
Macros (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 10g
- Fat: 22g
FAQs
- Can I make Cochinita Pibil ahead of time?
- Yes, Cochinita Pibil actually tastes better when made ahead, allowing the flavors to meld together. It can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Where can I find achiote paste?
- Achiote paste is available in most Latin American grocery stores or online. If you can’t find it, you can make your own using achiote seeds, vinegar, and spices.
- What are some traditional sides to serve with Cochinita Pibil?
- It’s typically served with refried beans, rice, tortillas, pickled red onions, and habanero salsa for an authentic Yucatecan meal.
- Can I freeze Cochinita Pibil?
- Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stove or in the oven before serving.
- Is there a substitute for banana leaves?
- If you can’t find banana leaves, you can use aluminum foil instead. Just be sure to create a tight seal to keep the flavors locked in.
Cochinita Pibil: A Taste of Yucatán’s Bold Flavors
Cochinita Pibil, a traditional dish from the Yucatán Peninsula that tantalizes the taste buds with its rich, tangy marinade and tender, slow-cooked pork.
Ingredients
- 2 lbs pork shoulder cut into chunks
- ½ cup orange juice
- ¼ cup lime juice
- 3 tbsp achiote paste
- 4 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp cumin
- Salt and pepper to taste
- Banana leaves or aluminum foil
Instructions
- In a bowl, mix together orange juice, lime juice, achiote paste, minced garlic, dried oregano, cumin, salt, and pepper until the achiote paste is fully incorporated.
- Place the pork shoulder chunks in a large resealable plastic bag or a glass dish. Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
- Preheat your oven to 325°F (160°C). If using banana leaves, briefly pass them over an open flame to soften and make them more pliable. Alternatively, use aluminum foil.
- Place the marinated pork and a generous amount of marinade in the center of a banana leaf or a large piece of aluminum foil. Fold the leaf or foil tightly to create a sealed packet. Place the packets in a baking dish.
- Bake in the preheated oven for 3-4 hours, or until the pork is tender and easily pulls apart with a fork. If using banana leaves, they will impart a subtle, herbal flavor to the dish.
- Unwrap the Cochinita Pibil packets and serve the tender pork with warm tortillas, pickled red onions, fresh cilantro, and a squeeze of lime juice. It’s traditionally accompanied by refried beans and rice.