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.

Remove most of the fat cap from the pork shoulder and make deep scores into the meat.

Marinate the pork shoulder for at least 12 hours, ideally 14-15 hours, for deep flavor penetration.

Prepare the marinade by adding 2 oz of achiote paste, 1 1/2 tbsp of oregano, 1 1/2 tbsp of black pepper, 1 1/4 tsp of cumin, 1 1/2 tsp of cinnamon, 1/2 tsp of cloves, and 14 cloves of roughly chopped garlic into a blender.

Add 1/2 cup of fresh squeezed orange juice and 1 cup of fresh squeezed lime juice to the blender, along with 1 tbsp of kosher salt, and blend until combined.

Line a Dutch oven with banana leaves, allowing them to overhang.

Place the marinated pork shoulder into the Dutch oven and pour the remaining marinade over it.

Cover the Dutch oven with a lid and place it on indirect heat on a grill, aiming for a temperature of 300-325°F.

Cook the pork for approximately 4 hours, checking for tenderness with a skewer.

Remove the banana leaves and shred the pork using two forks, mixing it with the juices.

Fry corn tortillas until pliable, not crispy, and drain them on paper towels.

Prepare pickled red onion by boiling sliced red onion in water for 10 minutes, then draining and marinating in 3/4 cup lime juice and 1/3 cup orange juice.

Assemble tacos with shredded pork, pickled red onion, pico de gallo, and crema Mexicanana.

Cooking Techniques

Equipment Needed

Spice Level: