Cochinita Pibil Recipe: A Taste of the Yucatán

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Cochinita Pibil: A Taste of the Yucatán

Cochinita Pibil is a slow-roasted pork dish marinated in a rich, aromatic blend of spices and achiote paste, wrapped in banana leaves, and traditionally cooked in an underground pit (pib). Here’s a detailed overview of Cochinita Pibil and a recipe for you to try at home.

Ingredients:

  • For the Marinade:
    • 1/2 cup achiote paste (annatto paste)
    • 1/2 cup fresh orange juice
    • 1/4 cup fresh lime juice
    • 1/4 cup white vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 tablespoon ground cumin
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
  • For the Pork:
    • 4 pounds pork shoulder (pork butt), cut into large chunks
    • 1 large red onion, thinly sliced
    • 2-3 bay leaves
    • Banana leaves (optional, for wrapping)
    • 1/2 cup chicken broth or water
  • For Serving:
    • Pickled red onions
    • Corn tortillas
    • Fresh cilantro
    • Lime wedges

Instructions:

  1. Prepare the Marinade:
    • In a blender or food processor, combine the achiote paste, orange juice, lime juice, white vinegar, minced garlic, oregano, cumin, allspice, salt, and black pepper. Blend until smooth.
  2. Marinate the Pork:
    • Place the pork chunks in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Prepare for Cooking:
    • Preheat your oven to 325°F (165°C). If using banana leaves, soften them by passing them over an open flame or placing them in hot water for a few minutes. Line a large baking dish or Dutch oven with the banana leaves, leaving enough overhang to wrap over the top.
  4. Assemble the Dish:
    • Place the marinated pork and any remaining marinade into the prepared baking dish. Add the sliced red onions and bay leaves. Pour the chicken broth or water over the pork. Fold the banana leaves over the pork to cover it completely. If not using banana leaves, cover the dish tightly with aluminum foil.
  5. Cook the Pork:
    • Bake in the preheated oven for 3-4 hours, or until the pork is very tender and easily shredded with a fork.
  6. Serve:
    • Remove the pork from the oven and let it rest for a few minutes. Shred the pork using two forks and mix it with the cooking juices. Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, fresh cilantro, and lime wedges.

Pickled Red Onions

Ingredients:

  • 1 large red onion, thinly sliced
  • 1 cup fresh lime juice
  • 1 teaspoon salt

Instructions:

  1. Pickle the Onions:
    • Place the thinly sliced red onions in a bowl. Pour the fresh lime juice over the onions and add the salt. Mix well and let it sit at room temperature for at least 1 hour before serving. The onions will turn a vibrant pink color and develop a tangy flavor.

Conclusion:

Cochinita Pibil is a delicious and aromatic dish that brings the authentic flavors of the Yucatán Peninsula to your table. The combination of achiote, citrus juices, and slow-cooked pork creates a tender and flavorful meal that is perfect for any occasion.

Enjoy this traditional Mexican dish and impress your family and friends with the rich culinary heritage of Cochinita Pibil. ( and yes you still can use this cochinita pibil recipe with a meat changing the pork with chicken for example but you will need to adjust the cooking times )

 

Cochinita Pibil Recipe: A Taste of the Yucatán
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Cochinita Pibil Recipe: A Taste of the Yucatán

Recipe by Dan Bassil GourmetCourse: Herbal Marinades, Herbs in world cuisinesCuisine: MexicanDifficulty: Difficult
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Cochinita Pibil is a slow-roasted pork dish marinated in a rich, aromatic blend of spices and achiote paste, wrapped in banana leaves, and traditionally cooked in an underground pit

Ingredients

  • For the Marinade:

  • 1/2 cup achiote paste (annatto paste)

  • 1/2 cup fresh orange juice

  • 1/4 cup fresh lime juice

  • 1/4 cup white vinegar

  • 4 cloves garlic, minced

  • 1 tablespoon dried oregano

  • 1 tablespoon ground cumin

  • 1 teaspoon ground allspice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the Pork:

  • 4 pounds pork shoulder (pork butt), cut into large chunks

  • 1 large red onion, thinly sliced

  • 2-3 bay leaves

  • Banana leaves (optional, for wrapping)

  • 1/2 cup chicken broth or water

  • For Serving:

  • Pickled red onions

  • Corn tortillas

  • Fresh cilantro

  • Lime wedges

Directions

  • Prepare the Marinade:
  • In a blender or food processor, combine the achiote paste, orange juice, lime juice, white vinegar, minced garlic, oregano, cumin, allspice, salt, and black pepper. Blend until smooth.
  • Marinate the Pork:
  • Place the pork chunks in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Prepare for Cooking:
  • Preheat your oven to 325°F (165°C). If using banana leaves, soften them by passing them over an open flame or placing them in hot water for a few minutes. Line a large baking dish or Dutch oven with the banana leaves, leaving enough overhang to wrap over the top.
  • Assemble the Dish:
  • Place the marinated pork and any remaining marinade into the prepared baking dish. Add the sliced red onions and bay leaves. Pour the chicken broth or water over the pork. Fold the banana leaves over the pork to cover it completely. If not using banana leaves, cover the dish tightly with aluminum foil.
  • Cook the Pork:
  • Bake in the preheated oven for 3-4 hours, or until the pork is very tender and easily shredded with a fork.
  • Serve:
  • Remove the pork from the oven and let it rest for a few minutes. Shred the pork using two forks and mix it with the cooking juices. Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, fresh cilantro, and lime wedges.