Cochinita Pibil
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 people
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Calories
296 kcal
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Course
Main Course
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Cuisine
Mexican
Cochinita Pibil
Description
This recipe uses pork shoulder or loin cut into chunks, marinated in a mixture of achiote paste, orange juice, lime juice, and ground cumin. The achiote paste provides a distinctive deep red color and a subtle earthy taste, while the citrus juices tenderize the meat and add brightness. The marinade is processed to combine smoothly before coating the pork evenly.
The pork is cooked in a covered Dutch oven on high for about five hours or on low for eight hours until it is fork-tender and easy to shred. After cooking, the meat is shredded and tossed with the cooking juices to keep it moist and flavorful. The seasoning can be adjusted at the end with salt, pepper, or additional lime juice to taste.
Cochinita Pibil is commonly served warm with garnishes allowing diners to assemble tacos or bowls as they prefer. This slow cooking method ensures tender, juicy pork that holds rich flavors throughout.
It’s important to rinse the blender promptly after mixing the marinade to prevent staining from the achiote paste. If a slow cooker isn’t available, using a Dutch oven in a conventional oven is a suitable alternative.
Ingredients
- 4-5 pounds pork shoulder or pork loin, cut into 1.5-inch chunks
- 1 cup freshly-squeezed orange juice
- ⅓ cup lime juice freshly-squeezed
- 1 .5 ounce achiote paste package
- 1 teaspoon cumin ground
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Instructions
- Combine the achiote paste, orange juice, lime juice and cumin in a blender or food processor. Pulse briefly until combined.
- Place the pork in the All-Clad Electric Dutch Oven, then drizzle the pork evenly with the marinade. Toss to combine. (Make sure to rinse out your blender IMMEDIATELY, so that the achiote does not stain it.)
- Place the lid on the All-Clad Electric Dutch Oven and cook on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork. Remove the lid. Use two forks to shred the pork into bite-sized pieces, then toss it briefly with the remaining juices.
- Taste and season with salt, pepper and/or lime juice as needed. Serve warm with assorted garnishes, family style, so people can DIY their own tacos / bowls.
Notes
- Rinse the blender immediately after mixing the marinade to avoid stains from achiote paste.
- You can cook the pork in a conventional oven using a Dutch oven if a slow cooker isn’t available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 124mg | 41% |
| Sodium | 142mg | 6% |
| Potassium | 733mg | 16% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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