Cochinita pibil is a traditional dish from Yucatecan cuisine known for its unique flavor and irresistible aroma. Made with pork marinated in achiote and slow-cooked, this delight is perfect for sharing at family gatherings and celebrations.
Here’s how to make this exquisite recipe step by step.
Ingredients
- Pork (shoulder or leg with some fat)
- Achiote paste
- Sour orange juice (or orange juice mixed with lime)
- Salt to taste
- Banana leaves
Instructions
- Prepare the marinade: In a bowl, mix the achiote paste, sour orange juice, and salt. Stir well until you achieve a smooth texture.
- Marinate the pork: Cut the pork into medium pieces and place it in a container. Pour the marinade over the meat, making sure it's well coated. Cover the container and let it marinate in the refrigerator for at least 5 hours, though ideally, you should let it sit overnight.
- Prepare for cooking: Line your baking tray with damp banana leaves to soften them and make them easier to handle.
- Wrap the meat: Place the marinated meat in the prepared tray with the banana leaves, then create another layer of leaves covering the marinated meat. Cover with aluminum foil and bake at 350°F. Seal the tray with aluminum foil to trap the heat and moisture. Bake for about 3 hours, or until the meat is tender and easily shredded.
- Shred: Once cooked, remove the meat from the oven and shred it with two forks. Mix it with the juices left in the tray to enhance the flavor.
- Serve: Serve the cochinita pibil in corn tortillas with pickled red onions, habanero salsa, and a sprinkle of fresh cilantro.
Its combination of flavors and rich history make it a perfect choice for any occasion. We hope this recipe inspires you to prepare and enjoy this delicious dish, sharing it with your loved ones. Bom Apetite!
