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Cochinita Pibil
The Yucatán's signature slow-roast: pork shoulder marinated in achiote and sour orange, wrapped in banana leaves and cooked until it pulls apart. Serve in tortillas with pickled red onions and habanero salsa.
Notes
Starter recipe; adjust to taste. For tortas, pile it on a bolillo with pickled onions.
RECIPE CARD
Cochinita Pibil
Yield: 8–10 servings | Time: 5 hours, plus overnight marinating
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Ingredients
Marinade
- 3.5 oz Achiote paste (recado rojo)
- 1 cup Sour orange juice (or ½ cup orange juice + ½ cup lime juice)
- 6 cloves Garlic
- 1 tsp Dried Mexican oregano
- 1 tsp Ground cumin
- ½ tsp Allspice
- 1 tsp Black pepper
- 1 Tbsp Kosher salt
- 1 Habanero, seeded (optional)
Pork
- 4–5 lb Boneless pork shoulder, cut into 3-inch chunks
- Banana leaves
To serve
- Pickled red onions (red onion, lime or sour orange, salt, oregano)
- Habanero salsa
- Warm corn tortillas
Instructions
- Blend all the marinade ingredients until smooth.
- Toss the pork with the marinade, cover and refrigerate overnight (up to 24 hours).
- Heat oven to 325°F. Pass the banana leaves over a flame to soften, then line a Dutch oven or deep roasting pan with them, letting them overhang.
- Add the pork and marinade, fold the leaves over, and cover tightly with a lid or foil.
- Roast 4–4½ hours until fall-apart tender.
- Shred the pork in its juices and season with salt and a squeeze of sour orange.
- Serve in tortillas with pickled red onions and habanero salsa.
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Schossow Kitchen · schossowkitchen.com
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