Cochinita Pibil
Roughly translated to “baby pork braised in an earth oven”, this Yucatec Mayan tradition is created by marinating tender pork in citrus juices and spices, wrapping the roast in banana leaves and roasted in an underground pit. With a few simple modifications at home like a Dutch oven & corn husks, you can still enjoy this delicious traditional recipe from home, and better yet, it makes a fantastic weeknight meal with little prep time and cooking on it’s own!
Cochinita Pibil
This Yucatec Mayan tradition is created by marinating tender pork in citrus juices and spices
Ingredients
- 1 pork roast boston butt, loin or shoulder
- 1 cup orange juice
- ½ cup lime juice
- 3 cloves of garlic
- 2 tsp salt
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp cinnamon
- 3.5 oz achiote paste OR 2 packets of Coriander & Annatto seasoning
- Corn husks for cooking (optional)
- Corn tortillas for serving
- pickled red onions for garnish
- cilantro for garnish
- queso fresco for garnish
- lime wedges for garnish
Instructions
- Cut pork roast into large cubes. Mix orange & lime juice, and all seasonings together in a bowl until fully incorporated. – Add to pork in a large freezer bag or large bowl and cover with cling wrap. Place in fridge and allow it to marinate overnight or at least 8 hours.
- After pork has marinated, preheat oven to 400F.OPTIONAL: line the bottom of your dutch oven with corn husks, add your pork, and layer additional husks on top to cover pork; This is not required, as your enclosed dutch oven seals the meat, but it adds a herbaceous flavor similar to the banana leaves and more authentic to the recipe.
- Set lid on the pot and palace in oven, immediately reducing heat to 325F; allow pork to braise for at least 4 hoursOnce cooked, shred pork, it will be very tender.
- This dish is traditionally enjoyed on a warm corn tortilla, pickled red onions and a lime wedge
