Cochinita Pibil
Slow-braised achiote pork from the Yucatán — deeply coloured, citrus-marinated, and fall-apart tender. Served with pickled red onions and warm tortillas.
Ingredients
- 4 lb boneless pork shoulder or butt, cut into big cubes
- 2 tablespoons achiote paste
- 1 cup orange juice
- 1/2 cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 teaspoons apple cider vinegar
- Salt and pepper
- {"For the pickled onion"=>"1/2 red onion sliced thin, 1/2 cup rice vinegar"}
- {"To serve"=>"warm tortillas, black beans, rice, fresh cilantro"}
Instructions
- Preheat oven to 325°F.
- Combine the achiote paste, orange juice, lime juice, cumin, paprika, ground coriander, vinegar, salt, and pepper in a bowl. Mix well.
- Rub the pork pieces thoroughly with the marinade. For best results, marinate overnight in the fridge.
- Place the pork and all the marinade in a Dutch oven or deep roasting pan. Cover tightly with a lid or foil and braise for 4 hours.
- While the pork braises, make the pickled onion by simmering the sliced red onion in rice vinegar for a few minutes. Set aside to cool.
- When the pork is done it should be completely tender and falling apart. Shred the meat with two forks.
- Pour the cooking juices over the shredded pork (skim off excess fat first). Reheat gently if needed.
- Serve on warm tortillas with pickled onions, beans, rice, and plenty of fresh cilantro.
Notes
- Achiote paste: This is the defining ingredient — it gives the dish its vivid red-orange colour and earthy flavour. Find it in Latin grocery stores or online.
- Overnight marinating: Highly recommended. The citrus and spices penetrate the pork much more deeply.
- Pickled onion: Essential accompaniment. The sharp, pink onions cut through the richness of the pork perfectly.
- Leftovers: Outstanding in tacos, burritos, or on nachos the next day.
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