Oven Cochinita Pibil (Mayan Pulled Pork) and Xnipec Sauce

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is often less expensive.

achiote paste

🥗Healthier: smoked paprika + cumin

💰Cheaper: red chili powder

Smoked paprika and cumin can mimic the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can be used for wrapping, while foil is more accessible.

Open the box of achiote paste and add it to a blender.

Add 1/2 cup of apple vinegar and 1/2 cup of orange juice to the blender.

Add a bit of lime juice, a small piece of cinnamon, 4 cloves, and 8 black pepper to the blender.

Add oregano and 2 garlic cloves to the blender.

Add 1 teaspoon of salt and blend everything until smooth.

Cut the pork shoulder into smaller pieces and place them in a bowl.

Pour the marinade over the pork and mix well to ensure it is fully coated.

Cover the bowl and refrigerate for 4-5 hours, preferably overnight.

Prepare banana leaves by warming them in a skillet until they change color.

Cover an oven tray with aluminum foil and place banana leaves on top.

Place the marinated pork in the tray and pour the remaining marinade over it.

Cover the pork with banana leaves and seal with aluminum foil.

Preheat the oven to 325°F (165°C) and bake for 2.5 to 3 hours, checking every half hour.

After cooking, shred the pork using two forks and mix it with the juices in the tray.

Cooking Techniques

Equipment Needed

Spice Level: