Cochinita Pibil Torta Recipe

Cochinita Pibil Torta Directions

1. 1

   Prepare the Marinade

   In a bowl, combine achiote paste, orange juice, lime juice, minced garlic, oregano, salt, and black pepper to create a marinade.

2. 2

   Marinate the Pork

   Place the pork shoulder in a large resealable plastic bag or dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.

3. 3

   Slow Cook the Pork

   Preheat the oven to 300°F (150°C). If using banana leaves, line a baking dish with them. Place the marinated pork in the dish and cover with remaining marinade. If using banana leaves, wrap the pork in the leaves. Cover the dish tightly with foil and bake for about 4-5 hours or until the pork is tender and easily shredded.

4. 4

   Shred the Pork

   Once cooked, remove the pork from the oven and let it rest for 10-15 minutes. Shred the pork with two forks, mixing it with the juices from the pan.

5. 5

   Prepare the Tortas

   Slice the bolillo rolls in half lengthwise. Toast the cut sides until golden brown.

6. 6

   Assemble the Torta

   On the bottom half of each bolillo roll, place a generous portion of shredded cochinita pibil, followed by a handful of shredded cheddar cheese, pickled red onions, and slices of avocado. Top with the other half of the roll.

7. 7

   Serve

   Serve the tortas hot, with extra pickled red onions and lime wedges on the side.