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 plantai…
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.
- lime juice
- 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)
- 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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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.