Uncover the Secrets of Mexican Cuisine - Cochinita Pibil Recipe

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.

Char 2 heads of elephant garlic in a skillet on medium-high heat for about 8 to 12 minutes until blackened on all sides.

Remove the charred garlic and place in a bowl to cool.

Wipe the skillet if necessary, then add annatto infused oil and heat until shimmering.

Add annatto seeds, allspice berries, peppercorns, cumin seeds, cloves, cinnamon, and oregano to the hot oil, toasting for about 30 seconds while shaking the skillet.

Transfer the toasted mixture to a blender, peel the garlic, and add it to the blender with 1/4 cup orange juice, 1/4 cup apple cider vinegar, and 1 teaspoon liquid smoke.

Blend until smooth, adding water if the paste is too thick.

Take about 1/4 cup of the paste and rub it all over the pork shoulder pieces.

Char the pork shoulder and sliced red onion on a grill for about 2 minutes per side.

Place the charred pork into two gallon-sized vacuum seal bags, dividing evenly.

Blend the remaining onion with the remaining paste and add 1 cup of this mixture to each bag.

Seal the bags tightly.

Submerge the bags in a sous vide container filled with water, ensuring they are fully submerged.

Set the sous vide machine to 155°F (68°C) and cook for 24 hours.

Cooking Techniques

Equipment Needed

Spice Level: