Yucatan Pork (Cochinita Pibil) + Video
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5.0
24 reviews
Excellent
Yucatan Pork (Cochinita Pibil) + Video
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Yucatan pork is a citrus braised pork shoulder, making it tender and flavorful. Make this Mexican recipe for delicious cochinita pibil!
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Ingredients
- 4 lbs pork shoulder (boneless preferred)
- 4 tsp salt (See Note 1)
Marinade
- 6 garlic cloves
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tbsp chile powder
- 1 tsp whole allspice
- 4 whole cloves
- 1/2 tsp cinnamon powder (or 1/2 cinnamon stick)
- 1/2 tsp salt
- 1 tbsp Mexican oregano
- 2 oz achiote paste
- 1 orange juiced (1/2 cup juice)
- 1 lime juiced (1/4 cup juice)
Assembly
- 2 banana leaves wiped clean (See Note 2)
Serving
- 16 tortillas
- beans of choice
- 4 limes quartered
- pickled onions
- cilantro chopped
Instructions
- Rub salt on all sides of the pork and set it aside.
- In a dry skillet over medium heat, add cumin, peppercorns, allspice, cloves and cinnamon stick. Toast for a minute or two until you can smell the cumin and pepper. Grind the toasted spices (I use a spice grinder or coffee grinder) to a powder.
- In the same skillet, toast the garlic cloves until they’re charred all over, then add to a blender or food processor.
- Transfer the toasted ground spices to the blender or food processor with the chile powder, oregano, achiote paste, citrus juices. Puree until smooth. Set aside.
Oven Method
- Place a trivet or a ring of scrunched up aluminum foil in bottom of Dutch oven or cooking pot. Cut 2 pieces of kitchen twine or string twice the width of your pot. Lay them across the pot in a (+) orientation, like you're gifting wrapping a box.
- Next, place two banana leaves in the pot, in a (+) orientation, like you're gift wrapping a box. Pour some of the marinade on the top of the banana leaves (center of pot), put the pork on top center. Pour the remaining marinade over the entire pork and carefully fold the banana leaves up and across the pork, like wrapping paper. Tie the kitchen twine together for a complete sealed package. Set the entire pot in the refrigerator for 4 hours minimum or overnight.
- Take pot from refrigerator and set on counter for 15 minutes. Meanwhile preheat oven to 300°F. Pour a 1/2 cup of water into the Dutch oven or pot and cover with lid. Bake for 4 1/2 hours, or until the meat is very tender and pulls easily with a fork. For a 6 lb pork shoulder I have cooked for 5 1/2 hours.
Slow Cooker Method
- Place a trivet or a ring of scrunched up aluminum foil in bottom of slow cooker. Cut 2 pieces of kitchen twine or string twice the length of your pot. Lay them across the pot in a (+) orientation, like you're gifting wrapping a box.
- Next, place two banana leaves in the slow cooker, in a (+) orientation, like you're gift wrapping a box. Pour some of the marinade on the top of the banana leaves (center of pot), put the pork on top center. Pour the remaining marinade over the entire pork and carefully fold the banana leaves up and across the pork, like wrapping paper. Tie the kitchen twine together for a complete sealed package. Set the entire pot in the refrigerator for 4 hours minimum or overnight.
- Take pot from refrigerator and set on counter for 15 minutes. Pour a 1/2 cup of water into the slow cooker and cover with lid. Cook on Low for 8 hours, or until the meat is very tender and pulls easily with a fork.
Serving
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use tongs or forks, shred the meat and spoon the cooking juices over meat. Serve with warmed tortillas, beans, pickled onions, cilantro and limes.
Notes
- I use kosher salt, typically 1 tsp per pound of pork.
- Before wrapping the meat in the banana leaves, you must heat the banana leaves, either over a gas flame or under the broiler, until they soften. You can do this gently, just until the leaves are flexible. You can easily freeze any extra for another use, too. Look in the frozen food section of a local Mexican or Asian store. A substitute for the banana leaves can be parchment paper.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
41g
(14%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
93mg
(31%)
Sodium
804mg
(34%)
Potassium
748mg
(21%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
982IU
(20%)
Vitamin C
32mg
(36%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 804mg | 34% |
| Potassium | 748mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 32mg | 36% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
24 reviews
Excellent
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