Mexican
Cochinita Pibil
Yucatán pork wrapped in banana leaves and roasted with achiote and sour orange until vivid, fragrant, and spoon-tender.
8 servings · 45 minutes prep · 270 minutes cook
Ingredients
Main
- 4 1/2 lb pork shoulder, cut into 3-inch pieces
- 5 oz achiote paste
- 3/4 cup sour orange juice
- 1/4 cup fresh lime juice
- 1/4 cup white vinegar
- 8 garlic cloves
- 1 tbsp kosher salt
- 1 tsp Mexican oregano
- 1/2 tsp cumin seeds, toasted
- 1/2 tsp allspice berries, toasted
- 1/4 tsp black peppercorns
- 2 banana leaves, thawed if frozen
- 1 white onion, sliced
Directions
Method
- Blend the achiote paste, sour orange juice, lime juice, white vinegar, garlic, kosher salt, Mexican oregano, cumin seeds, allspice berries, and black peppercorns until smooth.
- Coat the pork shoulder thoroughly, cover, and refrigerate for 12 hours.
- Heat the oven to 300F. Pass the banana leaves over a flame or hot skillet until pliable.
- Line a Dutch oven with the softened banana leaves. Add the sliced white onion, pork, and all marinade, then fold the leaves over the top. Cover tightly.
- Bake until the pork is spoon-tender and saturated with achiote paste juices, 4-4 1/2 hours.
- Rest covered for 20 minutes, then shred the pork into the juices.
