Description
This Cochinita Pibil Recipe is made with pork shoulder, achiote paste, oranges, limes, pickled onion, cilantro and served on gorditas.
Ingredients
Scale
Pork
- 3-4 pounds of pork shoulder
- 4 oz of achiote paste
- 6 oranges, freshly squeezed or 1 cup of orange juice
- 5 limes, squeezed
Optional: Pickled onion
- 1/2 red onion, sliced
- 1/2 cup water
- 1/2 cup white vinegar
- 1 teaspoon of coriander or cumin
- 2 bay leaves
Garnish
- Chopped cilantro
- Lime wedges
- Pickled onion
Instructions
- Make the sauce. Place the achiote paste, orange juice and lime juice in a blender and blend until smooth. Add the sauce into the bowl with the pork. Marinate overnight for best results. You can also marinate for at least one hour if you are limited in time.
- Instant pot Recipe: Cook in an Instant pot. Put all ingredients in an Instant pot and pressure cook on high for 1 hour.
- If making in Oven: Bake in the oven for 3 to 4 hours. Preheat the oven to 325°F. Line a large baking dish with three sheets of aluminum foil. Pour in the pork with the marinade in it. Cover with three more sheets of aluminum foil and make sure it has a good seal.
- If making in slow cooker. Put all ingredients in a slow cooker and cook on high for 3-4 hours or low for 6-7 hours.
- Shred the pork. With a slotted spoon, place the pork into a bowl or baking dish. Shred the pork with 2 forks. It should be extremely soft at this point. Pour the sauce back into it.
- Optional: Pickle the onions. Add onion, water, vinegar, coriander and bay leaves into a small pot and bring to a simmer for 2-3 minutes on medium heat. Then remove from heat and let it cool. Add into a bowl and refrigerate for 1 hour.
- Garnish with chopped cilantro, lime wedges and/or pickled onions.
- Serve on rice, tortilla or gorditas.
Notes
- Make sure to seal the pork well in aluminum foil if baking.
- Use pork shoulder or pork butt: Cochinita Pibil is traditionally made with pork shoulder or pork butt, as these cuts are well-marbled with fat, which helps to keep the meat moist and flavorful during the long cooking process.
- Marinate the meat overnight: The key to the delicious flavors of Cochinita Pibil is the marinade. Be sure to marinate the pork in the Achiote paste marinade overnight, or at least for a few hours, to allow the flavors to penetrate the meat and develop its unique taste.
- Use Achiote paste for authentic flavor: Achiote paste is a key ingredient in Cochinita Pibil and gives it its distinctive red color and flavor. Look for Achiote paste in Latin or Mexican grocery stores, or online. If you can't find Achiote paste, you can try making your own at home using a blend of spices, such as annatto seeds, cumin, oregano, vinegar, and citrus juice.
- Slow-cook for tender meat: Cochinita Pibil is traditionally cooked low and slow to ensure that the pork becomes tender and flavorful. You can cook it in a slow cooker, Dutch oven, or even in an Instant Pot using the slow-cooker function for several hours until the meat is fall-apart tender.
- Serve with traditional accompaniments: Cochinita Pibil is typically served with traditional accompaniments such as pickled red onions, habanero salsa, and corn tortillas. These condiments complement the rich and tangy flavors of the dish, adding a burst of freshness and heat.
- Adjust seasoning to taste: The marinade and seasoning in Cochinita Pibil can be adjusted to suit your taste preferences. You can add more or less citrus juice, spices, or even extra heat with more habanero peppers, depending on your preference for flavors.
- Double the recipe for leftovers: Cochinita Pibil tastes even better the next day as the flavors continue to meld together. Consider doubling the recipe if you want to have leftovers for tacos, burritos, or sandwiches the next day.
- Prep Time: 1 hour +
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 464.9
- Sugar: 3.6 g
- Sodium: 182.7 mg
- Fat: 32.8 g
- Saturated Fat: 12.0 g
- Carbohydrates: 8.0 g
- Fiber: 0.7 g
- Protein: 32.6 g
- Cholesterol: 127.8 mg
