Yucatan Pork (Cochinita Pibil) + Video
User Reviews
5
Yucatan Pork (Cochinita Pibil) + Video
Description
Yucatan Pork (Cochinita Pibil) begins with rubbing a pork shoulder in salt, then marinating it with a puree of toasted cumin, peppercorns, allspice, cloves, cinnamon, garlic, chili powder, oregano, achiote paste, orange, and lime juices. The marinade infuses the pork with complex layers of flavor, combining warmth from the toasted spices with acidity from the citrus. The pork is wrapped in softened banana leaves placed crosswise inside a pot, which helps keep the meat moist while it slowly cooks. This method results in tender, flavorful meat that can be shredded for serving.
The final dish is traditionally accompanied by warm tortillas, pickled onions, lime wedges for added brightness, chopped cilantro, and beans. These sides complement the richness of the pork and create a balanced meal. The texture of the meat is soft and succulent, ideal for tacos or as a centerpiece on a plate.
To prepare the banana leaves, gently warm them until flexible before wrapping the pork. Extra banana leaves can be frozen for future use. If banana leaves are unavailable, parchment paper is a suitable substitute. Using kosher salt at about one teaspoon per pound ensures proper seasoning without overpowering the marinade's flavors.
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 chili powder
- 1 tsp allspice whole
- 4 clove whole
- 1/2 tsp cinnamon or 1/2 cinnamon stick, powder
- 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 lime quartered
- onion pickled
- 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
- Use kosher salt, roughly 1 teaspoon per pound of pork, for seasoning.
- Soften banana leaves by heating them gently over a flame or under a broiler before wrapping the meat to prevent tearing.
- Freeze any leftover banana leaves for future use.
- If banana leaves are not available, parchment paper can be used as an alternative wrapping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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