Cochinita Pibil
A traditional slow-roasted pork dish from the Yucatán Peninsula, marinated in citrus and annatto.
Prep Time
30 mins
Cook Time
4 hours (plus marinating)
Difficulty
Medium
Servings
8
- 4 lb pork shoulder (pork butt)
- 1/2 cup annatto (achiote) paste
- 1 cup orange juice
- 1/2 cup white vinegar
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 tsp salt
- Banana leaves (optional, for wrapping)
Instructions
In a blender, combine the annatto paste, orange juice, vinegar, garlic, cumin, pepper, and salt. Blend until smooth to create the marinade.
Cut the pork into large chunks and place it in a large bowl or resealable bag. Pour the marinade over the pork, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Preheat your oven to 325°F (160°C).
If using banana leaves, pass them over an open flame or hot water to make them pliable. Line a Dutch oven or baking dish with the leaves.
Place the marinated pork in the center of the leaves and pour any remaining marinade over it. Wrap the pork tightly with the banana leaves (or cover tightly with foil if not using leaves).
Roast for 3-4 hours, or until the pork is fork-tender and falls apart easily.
Shred the pork using two forks, mixing it with the juices in the dish.
Serve hot with pickled red onions and warm corn tortillas.
Tuck a few whole allspice berries and a cinnamon stick into the banana leaves before roasting for extra aromatic depth.
Don't skip the marinating time! It's crucial for the flavors to penetrate the pork.
Use leftovers for amazing tacos, tortas, or even on top of a salad.