Mexican · Pork

Cochinita Pibil

Name: Cochinita Pibil
Cuisine: Mexican
Ingredients: 1 kg Boneless pork shoulder; 80 g Achiote paste; 200 ml Orange juice; 100 ml Lime juice; 120 ml White wine vinegar; 5 cloves Garlic; 3 g Dried oregano; 3 g Ground cumin; 8 g Salt; 2 large sheets Food-grade banana leaves; 250 g Red onion; 1 Habanero chilli; 16 small tortillas, 400 g total Corn tortillas

Servings

Ingredients

Boneless pork shoulder1 kg
Achiote paste80 g
Orange juice200 ml
Lime juice100 ml
White wine vinegar120 ml
Garlic5 cloves
Dried oregano3 g
Ground cumin3 g
Salt8 g
Food-grade banana leaves2 large sheets
Red onion250 g
Habanero chilli1
Corn tortillas16 small tortillas, 400 g total

Original recipe serves about 4.

Method

1
Blend the achiote paste, orange juice, lime juice, 40 ml vinegar, garlic, oregano, cumin and salt. Cut the pork into 5 cm chunks, coat with the marinade and refrigerate for 4–12 hours.
2
Heat the oven to 160°C. Soften the banana leaves by carefully passing them over a low gas flame or pouring boiling water over them. Line a covered casserole with the leaves, add the pork and marinade, fold the leaves over and cover tightly.
3
Bake for 3–3½ hours, until the pork shreds easily and reaches approximately 90–95°C for tenderness. Meanwhile, thinly slice the onion and habanero and mix with the remaining vinegar; refrigerate for at least 1 hour.
4
Shred the pork into its cooking juices. Warm the tortillas in a dry pan and serve four portions with the pickled onions and chilli. Remove and discard the banana leaves before eating.

Recipe source: TheMealDB