Slow-Roasted Cochinita Pibil | Mi Cocina with Rick Martinez

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.

Preheat oven to 300°F (150°C).

Mix achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper in a bowl.

Rub the marinade all over the pork shoulder, ensuring it's well coated.

Wrap the marinated pork in banana leaves, sealing it tightly.

Place the wrapped pork in a baking dish or dutch oven.

Add bay leaves on top of the wrapped pork.

Cover the dish with a lid or foil to trap steam.

Bake in the preheated oven for 4-6 hours, until the pork is tender and easily shredded.

Remove from oven and let it rest for 30 minutes.

Unwrap the pork and shred it using two forks.

Serve the shredded pork on warm tortillas, topped with pickled red onion and cilantro.

Cooking Techniques

Spice Level: