🇲🇽 Mexico recipe
Cochinita Pibil
Cochinita Pibil is the crown jewel of Yucatecan cuisine, a spectacular slow-roasted pork dish with pre-Hispanic Mayan origins. The word 'pibil' comes from the Mayan 'pib,' meaning buried or cooked underground in a pit oven. A whole pork shoulder is marinated in a vibrant achiote recado -- a paste made from annatto seeds, sour orange juice, roasted garlic, and spices -- wrapped in banana leaves, and braised for hours until it collapses into tender, juicy shreds stained a deep orange-red. Served with pickled red onions, fiery habanero salsa, and warm tortillas.
Prep45 mins
Cook4 hrs
Serves10
Difficultyhard
Ingredients
- 2 kg boneless pork shoulder, cut into large chunks
- 100 g achiote paste (recado rojo)
- 250 ml sour orange juice (or 180 ml orange juice mixed with 60 ml lime juice and 1 tablespoon white vinegar)
- 6 cloves garlic, roasted and peeled
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground allspice
- 1 1/2 tablespoons salt
- 4 large banana leaves, thawed if frozen
- 1 large white onion, thickly sliced
- For the pickled red onions:
- 2 large red onions, thinly sliced into rings
- 250 ml lime juice (about 10 limes)
- 1 habanero chile, halved
- 1 teaspoon dried oregano
- 1 teaspoon salt
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 380
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 24 g
