Cochinita Pibil
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The Tale of Cochinita Pibil
Story updated
Cochinita pibil comes from the Yucatán Peninsula, where it takes its name from the Mayan word "píib," for the underground pit oven traditionally used to slow-cook it. Pork is marinated in tangy achiote and sour orange, wrapped in banana leaves, and cooked low and slow until falling apart.
Ingredients
Scale:· 8 servings
- 4 lbs pork shoulder
- 4 tbsp achiote paste
- 1 cup sour orange juice (or lime and orange juice mixed)
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- Salt, to taste
- Banana leaves, for wrapping
- Pickled red onion, for serving
- Warm corn tortillas, for serving
Instructions
- 1Blend achiote paste with sour orange juice, garlic, cumin, oregano, and salt into a marinade.
- 2Coat the pork shoulder thoroughly and marinate refrigerated at least 4 hours or overnight.
- 3Line a baking dish with banana leaves and place the pork on top, then wrap tightly.
- 4Roast at 300°F for 3 1/2 to 4 hours, until the pork shreds easily.
- 5Unwrap and shred the pork, mixing it with its cooking juices.
- 6Serve in warm tortillas topped with pickled red onion.
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