How to Make COCHINITA PIBIL (SLOW - ROASTED PORK)

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.

Juice the orange and limes to get about half a cup of juice using a lemon squeezer.

Transfer the juice into a blender and add garlic cloves, cumin, oregano, and the cinnamon stick.

Blend until you have a nice paste.

Transfer the blended mixture to a bowl.

Cut the pork butt into smaller pieces, leaving the bone in.

Marinate the pork butt and pork shoulder with the paste, ensuring to coat well.

Cover the marinated meat and refrigerate for at least 3 hours, preferably overnight.

Preheat the oven to 350°F (175°C).

Prepare the plantain leaves by laying them in a cross pattern.

Place the marinated meat on the leaves.

Cover the meat with the leaves and add water around the edges, filling it halfway to cover the meat.

Cover the dish tightly and place it in the oven for 3 hours or until the meat is tender.

Remove the meat from the oven and strain it into a separate bowl to cool down.

While the meat cools, roast the habanero peppers and juice from the orange and lime in the oven.

Once roasted, blend the habaneros with the juice and some salt to make a salsa.

Boil water in a small saucepan for the onions.

Slice the purple onion into big rings and separate the rings.

Once the water is boiling, add the onion rings and let them sit for about 10 minutes until they turn a whitish color.

Remove the onions from the water and place them in a bowl, adding vinegar, salt, and oregano.

Shred the cooled meat and mix in 1 cup of the reserved broth, tasting for salt.

Serve the cochinita pibil in tacos with the pickled onions and habanero salsa.

Cooking Techniques

Equipment Needed

Spice Level: