Cochinita Pibil

Cochinita Pibil

The Yucatán's signature dish: pork shoulder marinated in earthy red achiote and sour orange juice, wrapped in banana leaves, and slow-roasted until fork-tender, traditionally served with pickled red onion and warm tortillas.

Prep

30 min

Cook

240 min

Total

270 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •1.4 kg (3 lb) pork shoulder, boneless, cut into 5 cm / 2 in chunks; pork butt is the traditional cut
• •100 g (3½ oz) achiote paste (recado rojo), store-bought is acceptable; a Yucatán-style paste includes cumin, pepper, cloves, and oregano
• •240 ml (1 cup) sour orange juice (naranja agria), substitute: 120 ml fresh lime juice + 120 ml fresh orange juice + 30 ml white vinegar
• •60 ml (¼ cup) white vinegar
• •6 g (2 tsp) fine sea salt
• •4 g (1 tsp) Mexican oregano
• •4 g (1 tsp) ground cumin
• •2 g (½ tsp) black pepper, freshly ground
• •4 g (1 tsp) ground cloves
• •6 whole garlic cloves
• •2 whole banana leaves, thawed, frozen works well; pass briefly over an open flame or in a dry pan to soften before using
• •1 medium red onion, thinly sliced into half-moons (for pickled onion)
• •60 ml (¼ cup) sour orange juice (for pickled onion)
• •1 g (¼ tsp) fine sea salt (for pickled onion)
• •30 g (¼ cup) habanero chile, sliced (optional, for serving), traditionally served on the side; omit or seed for less heat
• •12 g (2 tsp) achiote paste (for pickled onion, optional), gives the onions their characteristic red-pink tint
• •warm corn tortillas, to serve

Steps

1. 1 In a blender, combine the achiote paste, 240 ml sour orange juice, vinegar, salt, oregano, cumin, pepper, cloves, and garlic. Blend until smooth.
2. 2 Place the pork chunks in a non-reactive bowl or a zip-top bag. Pour the marinade over the pork, turning to coat. Cover and refrigerate at least 4 hours, preferably overnight.
3. 3 Make the pickled onion (cebolla morada): toss the sliced red onion with 5 g salt and let sit 10 minutes. Rinse briefly and drain. Combine with 60 ml sour orange juice and, if using, 12 g achiote paste. Refrigerate until ready to serve; the onions should turn a bright pink.
4. 4 Prepare a roasting pan large enough to hold the pork in a snug single layer. Line it with one banana leaf, shiny side up, letting the edges hang over the sides to fold over later.
5. 5 Lift the marinated pork out of the bowl and arrange it on the banana leaf. Pour the remaining marinade over the pork.
6. 6 Cover the pork with the second banana leaf, then seal the whole packet tightly by folding the overhanging edges together. If needed, secure with butcher's twine or weigh down with a lid.
7. 7 Roast in a preheated 160 °C / 325 °F oven for 3½ to 4 hours, until the pork shreds easily with a fork and an instant-read thermometer inserted into the thickest piece reads at least 85 °C / 185 °F (the meat should be very tender, not pink in the center).
8. 8 Rest the packet, still sealed, for 15 minutes.
9. 9 Unwrap the banana leaves (the liquid at the bottom is intensely flavored — reserve it). Using two forks, shred the pork directly in the pan and toss with the juices.
10. 10 Taste and adjust salt. Serve with the pink pickled onions, sliced habanero, and warm corn tortillas so each person makes their own tacos.