Cochinita Pibil
Bright, achiote-marinated pork slow-roasted until it shreds into tender ribbons, finished with pickled onion for a lively contrast. Rustic, hands-on, and deeply aromatic—an approachable take on a Yucatecan classic.
4 lb pork shoulder, cut into 3-4 inch chunks
6 tbsp achiote paste
2 cup orange juice, fresh squeezed if possible
1 cup lime juice
2 tbsp white vinegar
6 clove garlic, peeled
2 tsp ground cumin
2 tsp dried oregano, Mexican oregano if available
1 tsp black pepper, freshly ground
2 tbsp salt, divided
3 bay leaves
2 banana leaf, optional, rinsed and briefly passed over flame to soften
2 tbsp vegetable oil
1 red onion, thinly sliced
1 cup white vinegar, for pickling
1 cup water
1 tsp salt
12 corn tortillas
1 bunch fresh cilantro, leaves picked
2 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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