Cochinita PibilLa Cocina Mexicana de Pily
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.
- lime juice
- 100 grams achiote paste
- 1/2 liter bitter orange juice (or regular orange juice and a splash of vinegar and water)
- 1 kilogram pork meat (in large chunks)
- plantains (leaves)
- 1Thinly slice the onion. Place in a small bowl and add enough lime juice to cover. Add salt to taste. Cover and refrigerate.
- 2In the blender, mix the achiote paste and orange juice.
- 3Season the pork with salt. Place in a pan and pour the orange juice and achiote mixture on top.
- 4Cover and marinate overnight.
- 5Preheat the oven to 180 degrees Celsius.
- 6In 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.
- 7Bake for 1 hour and 30 minutes, or until the meat is well done.
- 8Remove from the oven and shred the pork.
- 9Serve with marinated onion.
PER SERVING *
|Calories150Calories from Fat┅|
|% DAILY VALUE*|
|Calories from Fat┅|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.