Cochinita pibil

Ingredients

• 1 kg boneless pork shoulder
• 80 g achiote paste
• 230 ml fresh orange juice
• 140 ml lime juice
• 30 ml white vinegar
• 4 cloves garlic
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 2 1/2 tsp fine salt
• 1 tsp ground black pepper
• 2 leaves frozen banana leaf
• 1 piece white onion
• 1 piece red onion
• 1 piece habanero or Scotch bonnet chile
• 0.5 bunches fresh cilantro
• 8 pieces corn tortillas

Method

1. Soften the banana leaf by passing it quickly over a flame or in a hot skillet, until it becomes shiny, pliable, and fragrant.
2. Blend the achiote paste with the citrus juices, vinegar, garlic, oregano, cumin, allspice, salt, and pepper, until you have a smooth, bright, and tangy red marinade.
3. Cut the pork into large, even pieces, coat it with the marinade, cover, and let rest in the refrigerator for at least several hours, ideally overnight, so the meat colors all the way through.
4. Slice the red onion and chile, mix them with lime juice, a little orange juice, and salt, then let marinate until the onion turns bright pink and remains crunchy and tangy.
5. Line an ovenproof Dutch oven with the banana leaf, add the sliced white onion, place the pork and all its marinade on top, then fold the leaf over to enclose the meat like a package.
6. Cover the Dutch oven tightly and bake in a low oven until the pork is very tender, juicy, and falls apart without resistance to a fork.
7. Open the banana leaf, shred the meat in its juices, then return to the oven uncovered for a few moments if the sauce seems too thin, until it coats the meat.
8. Warm the tortillas in a dry skillet or in the oven wrapped in a cloth, until they are pliable, hot, and lightly fragrant with corn.
9. Serve the cochinita nice and juicy with the marinated red onions, fresh cilantro, chile, and warm tortillas.

Nutrition

Per serving

Energy

832 kcal

Protein

53.28 g

Carbohydrate

58.13 g

Fat

43.98 g

Fibre

6.69 g

Calcium

73.09 mg

Iron

3.62 mg

Magnesium

45.7 mg