Cochinita Pibil Made At Home | Traditional Mexican Pork Stew

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.

Cut off most of the thick layers of fat from the pork shoulder.

Cut the pork into big thick chunks and place them in a large bowl.

Juice about 8-10 oranges to get 1 cup of orange juice.

Add apple cider vinegar to the orange juice.

Add minced garlic, sea salt, black pepper, cumin, cinnamon, and clove to the marinade.

Whisk the marinade ingredients together until combined.

Pour the marinade over the pork chunks and use tongs to coat them well.

Seal the bowl with cling film and refrigerate for at least 2 hours, preferably overnight.

Slice the red onion thinly and place it in a sealable jar or bowl.

Slice the habanero chili and add it to the onions.

Season the onions with lime juice, apple cider vinegar, olive oil, sea salt, and pepper, and mix well.

Prepare the pressure cooker by adding a piece of banana leaf to the bottom and a third of a cup of water.

Add the marinated pork on top of the banana leaf.

Place another piece of banana leaf on top of the pork and press down.

Seal the pressure cooker and set it to cook on high for 90 minutes.

After cooking, wait for natural pressure release and remove the top banana leaf.

Shred the pork using two forks and serve in tortillas topped with pickled onions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: