Dutch Oven Cochinita Pibil
User Reviews
5
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
6 hrs
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Additional Time
8 hrs
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Total Time
14 hrs 30 mins
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Servings
10
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Calories
299 kcal
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Course
Main Course
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Cuisine
North American, Mexican
Dutch Oven Cochinita Pibil
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Dutch Oven Cochinita Pibil is a slow-cooked pork shoulder marinated in a vibrant mixture of achiote paste, sour orange juice, vinegar, and spices, layered with banana leaves and cooked until tender in a covered Dutch oven. The dish is complemented by pickled red onions made with sour orange juice and habanero for a tangy-spicy contrast. This traditional Mexican preparation results in shredded, flavorful pork perfect for tacos.
Description
This recipe starts with a marinade blending sour orange juice, achiote paste, white vinegar, habanero, Mexican oregano, salt, cumin, and charred onion and garlic to develop deep layers of flavor. The pork butt is trimmed and marinated in this mixture before being wrapped in banana leaves in a Dutch oven to cook slowly, absorbing the smoky, citrus-herb spices and developing a tender texture.
The accompanying pickled red onions are prepared by blanching thin onion slices and then combining them with sour orange juice, habanero, peppercorns, allspice, and bay leaf to create a bright, piquant condiment that balances the richness of the pork.
Once cooked, the pork can be shredded and served on warm corn tortillas garnished with pickled onions, cilantro, and salsa for a traditional and vibrant meal. The slow cooking and marinade develop a juicy, tender texture with a complex spice profile.
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Ingredients
- 4 pound pork butt or pork picnic shoulder
- 6 banana leaves
- ½ red onion
- corn tortillas For serving
- cilantro For serving
- salsa For Serving
Marinade
- 1.5 Cups orange juice See note, sour
- 2 tablespoons white vinegar
- 3.5 ounces achiote paste
- 1 habanero pepper
- 1 tablespoon Mexican oregano Substitute regular oregano
- 2 tablespoons salt
- ¾ teaspoon cumin
- ½ white onion unpeeled
- 4 garlic unpeeled, cloves
Spice Mix
- ½ teaspoon allspice
- ½ teaspoon clove whole
- ½ teaspoon black peppercorns
- 2 cinnamon stick
- 2 bay leaf
- 2 tablespoons lard substitute butter or Ghee
Sour Orange Pickled Red Onions
- ½ Cup orange juice sour
- ½ red onion cut into thin slices
- 1 habanero pepper finely diced
- 10 black peppercorns
- 6 allspice whole
- 1 bay leaf
Instructions
Sour Orange Pickled Onions
- Thinly slice the red onion and place in a heat resistant bowl. Dice the habanero pepper and reserve.
- Bring a pot of water to a boil then pour over the sliced onions. Stir, then let sit for 15 minutes. Drain then add to a bowl with the habaneros, allspice, and black peppercorns.
- Add ½ cup of the sour orange juice to the mixture. Mix to combine, then cover and reserve until needed.
Marinade
- Char the 4 whole garlic cloves and ½ white onion in a hot skillet of over an open flame, until the skins are dark and blistered.
- Remove the skins and add to a food processor or blender.
- Soak the achiote paste with the sour orange, and mix to disolve as much of the achiote paste as possible. Add to the food processor along with the oregano, salt, cumin, 1 habanero, and white vinegar.
- Blend until well combined with a smooth consistancy.
Pork
- Trim the excess fat from the outside of the pork butt. If using a whole shoulder remove the skin and exerior fat.
- Score the surface of the pork butt in a checkerboard pattern, on all sides, about 1 inch deep.
- Add the pork to a bowl with a lid and add the marinade. (Note: achiote may stain some plastics so glass bowls work better). Cover and allow to marinate overnight
Cooking the Cochinita Pibil
- Preheat your grill or smoker to 250 degrees and set up for indirect heat.
- Soak the banana leave in hot water for about 15 minutes until pliable.
- Remove the pork from the marinade but reserve the marinade. Wrap the pork butt in banana leavesand tie with cooking twine. (You will still need a few pieces of banana leaves for later).
- Melt the lard or butter in a small skillet over medium heat and add the cinnamon sticks, cloves, allspice, bay leaves and black peppercorns. Cook until fragrant. Optionally you can place the lard and spices in a small cast iron pan on the grill or smoker during the first phase of cooking the pork.
- Place the wrapped pork butt on the smoker and cook over indirect heat for 1.5-2 hours. You can attempt to get a smokier flavor by smoking longer but the banana leaves will tend to dry out and become brittle after about 2 hours.
- Carfully remove the wrapped pork butt from the smoker and place in a cast iron Dutch oven. Unwrap the top of the posrk and add in the remaining sliced red onion, reserved marinade, and the bloomed spices with the melted lard.
- Wrap the pork back up and top with additonal banana leaves. Place the top on the Dutch oven and place on the smoker. Increase the heat to 300 degrees and cook to an internal temperature of 205 degrees (typically about another 2-3 hours, but may vary).
- Remove the pork from the smoker and carefully shread. Serve on corn tortillas with salsa, cilantro, and the pickled red onions.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
9g
(3%)
Protein
35g
(70%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
109mg
(36%)
Sodium
1516mg
(63%)
Potassium
769mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
136IU
(3%)
Vitamin C
29mg
(32%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1516mg | 63% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 29mg | 32% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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