Entree: Mexico – Quintana Roo / Caribbean Coast – Cochinita Pibil (Slow-roasted achiote-marinated pork traditionally wrapped in banana leaves and served shredded)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) pork shoulder (boneless), cut into large 2–3 inch pieces
- 4 tbsp (60 g) achiote paste
- 1 cup (240 ml) bitter orange juice (naranja agria) or substitute with 3/4 cup (180 ml) fresh orange juice + 1/4 cup (60 ml) fresh lime juice
- 4 cloves (about 12 g) garlic
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried Mexican oregano
- 2 tsp (10 g) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 large banana leaves (for wrapping) or aluminum foil if unavailable
- 1 small (about 70 g) red onion, thinly sliced for pickling
- 1/2 cup (120 ml) white vinegar (for pickling onions)
- 1/4 cup (50 g) granulated sugar (for pickling onions)
- 1 tsp (5 g) salt (for pickling onions)
- 1–2 habanero peppers whole (optional, for serving)
- Fresh cilantro for garnish (optional)
- Warm corn tortillas for serving, about 12 tortillas

Instructions

1. In a blender or food processor, combine the achiote paste, bitter orange juice (or orange+lime mixture), garlic, white vinegar, cumin, oregano, salt, and black pepper; blend to a smooth marinade.
2. Place the pork pieces in a nonreactive bowl or zip-top bag and pour the marinade over the meat, ensuring all pieces are well coated; cover and refrigerate to marinate at least 4 hours or preferably overnight.
3. Preheat the oven to 300°F (150°C). If using banana leaves, briefly pass them over a low flame or hot skillet to make them pliable and cut into pieces large enough to wrap the meat; alternatively, use heavy aluminum foil.
4. Brush the banana leaves with the vegetable oil, place the marinated pork in the center, pour any remaining marinade over the top, and tightly wrap the pork in the leaves (or foil) to form a sealed parcel; place the parcel in a roasting pan.
5. Roast in the preheated oven until the pork is very tender and easily shredded, about 3 to 4 hours. Alternatively, transfer the wrapped pork to a slow cooker and cook on low for 6–8 hours.
6. While the pork cooks, make pickled red onions: combine 1/2 cup (120 ml) white vinegar, 1/4 cup (50 g) sugar, and 1 tsp (5 g) salt in a small saucepan and warm until sugar dissolves; place thinly sliced red onion in a jar and pour the hot pickling liquid over the onion; let sit at least 30 minutes.
7. When the pork is done, unwrap and transfer to a bowl; shred the meat with two forks, mixing in some of the cooking juices to keep it moist and flavorful.
8. Serve the shredded cochinita pibil on warm corn tortillas topped with pickled red onions, cilantro, and sliced whole habaneros if desired.