Mexican Cochinita Pibil
Yucatan-style pork braised with achiote, citrus, garlic, and warm spices.
Equipment
- Blender
- Large nonreactive bowl
- Dutch oven with lid
- Two forks
- Small saucepan
Ingredients
Achiote Pork
- 4 lb boneless pork shoulder cut into 3-inch chunks
- 3.5 oz achiote paste crumbled
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup white vinegar
- 6 cloves garlic peeled
- 2 tsp fine salt
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground allspice
Pickled Onions
- 1 large red onion thinly sliced
- 1/2 cup fresh lime juice
- 1/2 tsp fine salt
Serve
- 16 whole small corn tortillas warmed
- 2 whole limes cut into wedges
Instructions
Marinate:
- Blend the achiote paste, orange juice, lime juice, vinegar, garlic, salt, oregano, cumin, and allspice until smooth.
- Coat the pork with the marinade, cover, and refrigerate for 8 to 24 hours.
Braise:
- Heat the oven to 325 F (165 C). Put the pork and all its marinade in a Dutch oven, cover, and braise for 3 to 3 1/2 hours until fork-tender.
- Rest for 15 minutes. Tear the pork into irregular chunks and short shreds, then fold it back into the cooking juices.
Pickle and Serve:
- While the pork cooks, toss the red onion with lime juice and salt. Refrigerate for at least 1 hour.
- Serve the pork with warm tortillas, pickled onions, lime wedges, and habanero salsa if desired.
Notes
- Achiote paste brands vary in salt, so taste the cooking liquid before adding more.
- Keep some pork in chunks for a more natural, meaty texture.
Nutrition
Calories: 520kcalCarbohydrates: 31gProtein: 39gFat: 27gSaturated Fat: 9gCholesterol: 125mgSodium: 820mgFiber: 4gSugar: 5g