Cochinita Pibil Recipe
Cochinita Pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
- 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
- 4 ounces achiote paste (about 1/2 packed cup)
- 1 tablespoon Cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
- 1 teaspoon red wine vinegar
- 2 medium garlic cloves, minced
- 1 pinch dried Mexican oregano">oregano or Italian oregano">oregano
- 3 cups water
- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Slow cook the pork, for 4 or 5 hours or until the meat falls off the bone.
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|Amount Per Serving||%DV|
|Serving Size 194g|
|Recipe makes 4 servings|
|Calories from Fat 5||29%|
|Total Fat 0.55g||1%|
|Saturated Fat 0.06g||0%|
|Trans Fat 0.0g|
|Total Carbs 3.0g||1%|
|Dietary Fiber 0.7g||2%|