Cochinita pibil recipe absolutely delicious

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.

Wash the banana leaves well to remove any dirt.

Heat a griddle to medium heat and soften a large piece of banana leaf (about 2 ft) on it for a few seconds.

Blend the achiote paste, sour orange juice, garlic, salt, and spices (thyme, clove, oregano, peppercorns) until smooth to make a sauce.

Prepare a baking dish by placing the banana leaves inside, allowing some to hang over the edges.

Place the pork shoulder in the dish, arranging it level.

Pour the blended sauce over the pork, using 1 cup of sour orange juice, but up to 2 cups can be used for a juicier result.

Fold the banana leaves over the pork to cover it, securing it like foil.

Cover the dish with foil and refrigerate overnight, or leave it at room temperature for 30 minutes before cooking.

Preheat the oven to 400°F (200°C).

Bake the pork for about 3 to 4 hours until tender enough to shred with a fork.

While the pork is baking, slice the red onion and aanto peppers, then season with salt and lime juice, mixing well.

After 3 hours, check the pork; if it's not tender, cover and return it to the oven for another hour.

Once done, shred the pork using two forks and mix with the juices in the dish.

Heat tortillas on a gas stove and serve the shredded pork with the garnished onions and peppers, adding lime juice to taste.

Cooking Techniques

Equipment Needed

Spice Level: