Cochinita Pibil

Name: Cochinita Pibil
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: onion; lime juice; salt; 3 1/2 ounces achiote paste; 1 dry pint bitter orange juice or regular orange juice and a splash of vinegar and water; 2 1/4 pounds pork meat in large chunks; plantain leaves

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7Ingredients

150Calories

90Minutes

A traditional Mexican dish, Cochinita Pibil is a slow roasted pork dish tracing its origins to the Yucatan Peninsula. Achiote paste and bitter orange juice are combined to make a marinade in which the pork is marinated overnight. Cooked over plantain leaves in the traditional Mayan fashion, this slow roasted pork is then shredded and served with lime marinated onions. Use the Cochinita Pibil as a taco or burrito filling or serve on buns as a Mexican variant of the pulled pork sandwich.

Ingredients

servings:

onion
lime juice
salt
100 grams achiote paste
0.5 liters bitter orange juice (or regular orange juice and a splash of vinegar and water)
1 kilogram pork meat (in large chunks)
plantain (leaves)

Directions

Thinly slice the onion. Place in a small bowl and add enough lime juice to cover. Add salt to taste. Cover and refrigerate.
In the blender, mix the achiote paste and orange juice.
Season the pork with salt. Place in a pan and pour the orange juice and achiote mixture on top.
Cover and marinate overnight.
Preheat the oven to 180 degrees Celsius.
In a baking pan, line the bottom with aluminum foil. Add the plantain leaves and place the pork on top. Pour the sauce over the pork and wrap with the aluminum foil.
Bake for 1 hour and 30 minutes, or until the meat is well done.
Remove from the oven and shred the pork.
Serve with marinated onion.

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