Pork · Yucatecan
Cochinita Pibil (Yucatecan Achiote Pulled Pork)
Cochinita pibil is the soul of Yucatecan cooking: pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked until it shreds with a fork. Organic, outdoor-reared pork has more marbling and real flavor, so the meat stays juicy through the long, gentle cook.
- Prep30 min
- Cook240 min
- Total270 min
- Servings8
Ingredients
- 2 kg outdoor-reared boneless pork leg (pierna), cut into large chunks $365
- 100 g achiote paste (recado rojo)
- 1 cup sour orange juice (or 2/3 cup orange juice + 1/3 cup lime juice)
- 4 garlic cloves
- 1 tsp ground cumin, 1 tsp dried Mexican oregano, 1/2 tsp ground allspice
- 1.5 tsp salt and 1 tsp black pepper
- 2 tbsp organic pork lard $340
- Banana leaves, briefly passed over a flame to soften
- To serve: pickled red onion with habanero, warm corn tortillas
Instructions
- Blend the achiote paste, sour orange juice, garlic, cumin, oregano, allspice, salt and pepper into a smooth, pourable marinade.
- Put the pork in a bowl, pour the marinade over it and massage it in. Cover and refrigerate at least 4 hours, ideally overnight.
- Heat the oven to 160 °C (325 °F). Line a deep baking dish with banana leaves, letting them hang over the sides.
- Add the pork and all the marinade, dot with the lard, then fold the leaves over to make a tight package. Cover with foil.
- Bake for 3.5 to 4 hours, until the meat falls apart when pressed with a fork.
- Open the package, shred the pork in its juices and season with salt to taste.
- Serve on warm tortillas with pickled red onion and a little habanero salsa.
Tips
- Marinating overnight gives the deepest color and flavor.
- Leftovers make the best tortas de cochinita for breakfast.
