Cochinita Pibil Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Marinating Time
4 hrs
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Servings
8
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Calories
179 kcal
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Course
Main Course
Cochinita Pibil Recipe
Description
This Cochinita Pibil recipe starts with making the achiote marinade by toasting a blend of cumin, allspice, coriander, black peppercorns, clove, and annatto seeds, grinding them, and combining with garlic and bitter orange juice until smooth. The pork shoulder is sliced into large chunks and thoroughly coated with this marinade, then refrigerated for at least 4 hours or overnight to deepen the flavor.
When ready to cook, the pork is wrapped in banana leaves inside a Dutch oven or baking dish to retain moisture and impart subtle aroma. The slow cooking process breaks down the pork into tender, juicy meat infused with the earthy, citrus, and mildly spicy notes of the marinade. The dish is commonly served with pickled red onions, sliced peppers, fresh lime wedges, chili flakes, and warm tortillas, offering a balance of bright acidity and heat against the rich pork.
For serving, use tortillas to make tacos or a torta bread for sandwiches. The heat level can be adjusted by choosing different types of chili in the marinade, while banana leaves are optional but recommended for classic preparation.
Ingredients
FOR THE ACHIOTE PASTE/MARINADE
- 1 tablespoon cumin seeds
- 1 tablespoon allspice berries
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 clove use 2 if you love cloves
- 1/4 cup annatto seeds 1 ounce by weight/28 grams (or use 3 tablespoons achiote powder, aka achiote
- 1 tablespoon Mexican oregano or use Italian oregano
- salt to taste
- 1 Chili pepper optional - use a jalapeno for a touch of heat, serrano pepper for hotter, or habanero pepper for good level of heat, spicy
- 6 cloves garlic
- 1 cup bitter orange juice or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar
FOR THE COCHINITA PIBIL
- 3 pound pork shoulder you can go up to 4 or 5 pounds
- 4 banana leaves (optional, but recommended)
FOR SERVING
- red onion pickled
- pepper sliced
- lime wedges
- chili flakes spicy
- tortillas warmed
Instructions
FOR THE ACHIOTE PASTE
- Lightly toast the cumin seeds, allspice berries, coriander seeds, black peppercorns, and clove in a hot dry pan for 1-2 minutes, until they become fragrant. Add them to a food processor or spice grinder and grind into a powder (or use a mortar and pestle).
- Add the annatto seeds (achiote) and Mexican oregano. Process into a powder.
- Add the garlic and bitter orange juice. Process until smooth. It should be a bit loose.
FOR THE COCHINITA PIBIL
- Bring the pork shoulder to room temperature. Slice it into 4 large pieces and set into a bowl.
- Pour the marinade over the pork and rub it into the meat. Cover the bowl and refrigerate. Marinate for at least 4 hours, or overnight for more flavor penetration.
- When you are ready to cook, set 4 banana leaves into a large Dutch oven or baking dish. The leaves should be centered and overlapping, hanging out of the pot. Add the pork with the marinade into the center, then fold the leaves over the pork, enclosing it.
FOR OVEN COOKING
- Heat your oven to 300 degrees F (150 C). Cover and bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.
FOR THE STOVE TOP
- Heat the pot to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork. (Add a little water if it becomes too dry during cooking.)
FOR THE SLOW COOKER OR CROCK POT
- Cook for 6-8 hours on low heat or 4-5 hours on high heat, or until the meat is fork tender and easily shreds with a fork.
FOR SERVING
- Shred the cochinita pibil (cooked pork) with forks. Serve on warmed tortillas topped with pickled red onions, lime wedges, sliced peppers, spicy chili flakes or your own favorite toppings.
Notes
- Calories are calculated without tortillas included for serving.
- You can omit banana leaves; cook the pork with marinade directly in the pot if unavailable.
- Serve cochinita pibil on torta bread for a flavorful sandwich alternative to tortillas.
- Adjust spiciness by selecting milder or hotter chili peppers for the achiote paste; traditional cochinita pibil is mildly spiced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 81mg | 3% |
| Potassium | 469mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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