Easy Cochinita Pibil Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Additional Time
4 hrs
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Total Time
12 hrs 10 mins
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Servings
10
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Calories
370 kcal
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Course
Main Course, Dinner
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Cuisine
South American, Mexican
Easy Cochinita Pibil Recipe
Description
This recipe involves making a vibrant achiote marinade by grinding annatto seeds and blending them with earthy coriander, oregano, cumin, cloves, fresh garlic, and bright orange and lime juices. The marinade coats the scored boneless pork butt, which then rests for at least four hours to absorb the flavors. Smoking at 200°F first, then increasing to 250°F, the pork slowly cooks until it reaches an internal temperature of 215°F and becomes tender enough to shred.
The smoking process imparts a subtle wood-smoked aroma complementing the spice and citrus marinade, resulting in rich, tender pork that easily pulls apart. Once rested, the shredded meat is traditionally served with warm tortillas, pickled red onions, and salsa verde, creating a classic assembly for cochinita pibil tacos.
Temperature accuracy is critical; using a probe thermometer ensures doneness without overcooking. For convenience, pre-made achiote paste can substitute the homemade spice blend if blended with fresh juices before marinating.
Ingredients
- ¼ cup annatto seeds
- 1 tablespoon ground coriander
- 1 tablespoon oregano dried, Mexican
- 1 teaspoon cumin ground
- 1 teaspoon black pepper freshly cracked
- 1 teaspoon kosher salt
- ¼ teaspoon cloves ground
- 5 cloves garlic fresh
- ¼ cup orange juice fresh
- ¼ cup lime juice fresh
- 6 lbs pork butt boneless
- tortillas for serving
- Pickled red onion for serving
- salsa verde for serving
Instructions
- Grind annatto seeds, then combine in a blender with the coriander, oregano, cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse until a thick paste forms. Score the top of the pork butt with a sharp knife, then coat the pork with the achiote paste mixture and place, covered, in the fridge for a minimum of 4 hours to marinate.
- Preheat Cuisinart Twin Oaks Pellet & Gas Grill to 200 degrees on the pellet side. Once hot, place the marinated pork butt in the center of the grill, insert a meat probe into the center of the thickest portion, then close the lid and let smoke until the probe reads a temperature of 165 degrees.
- Turn the smoker up to 250 degrees and allow the pork to continue cooking, without lifting the cover, until the probe reads 215 degrees. Remove from the smoker and let sit for 30-60 minutes uncovered before shredding. Serve with tortillas, salsa verde, and pickled red onions, or your favorite taco fixings and enjoy!
Notes
- Use a meat thermometer to monitor internal pork temperature instead of relying on timing alone.
- Pre-made achiote paste can replace the dry spice blend; blend it with the citrus juices before marinating the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 163mg | 54% |
| Sodium | 411mg | 17% |
| Potassium | 964mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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