Pork Cochinita “pibil” Recipe
charro beans, plantains, pickled onion, queso cotija, tortillas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, mix the achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper to create a marinade.
- 2
Marinate the Pork
Cut the pork shoulder into large chunks and coat them with the marinade. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- 3
Prepare for Cooking
Preheat your oven to 300°F (150°C). If using, rinse and prepare banana leaves by briefly passing them over an open flame to make them pliable.
- 4
Wrap the Pork
Place the marinated pork in the center of the banana leaves. Fold the leaves over the pork to create a parcel and secure it with kitchen twine if needed.
- 5
Cook the Pork
Place the banana leaf parcel in a baking dish and cover it with foil. Bake in the preheated oven for 4-5 hours, until the pork is tender and easily shredded.
- 6
Prepare the Plantains
While the pork is cooking, peel and slice the plantains. Heat oil in a pan and fry the plantain slices until golden brown and tender. Set aside.
- 7
Assemble the Dish
Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Shred the pork using two forks.
- 8
Serve
Serve the shredded pork on a plate with charro beans, fried plantains, pickled onions, and crumbled queso cotija on the side. Warm the tortillas and serve them alongside.
