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