Cochinita Pibil Recipe
Achiote- and citrus-marinated braised pork shoulder wrapped & cooked in banana leaves. Served with black beans, queso fresco, pickled red onions, cilantro, habanero salsa & corn tortillas.
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Ingredients
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Main Ingredients
Black Beans
Toppings
Method
Pork Preparation
- 1
Marinate the Pork
In a large bowl, combine the achiote paste, orange juice, lime juice, and minced garlic cloves to create a marinade. Mix well until the paste is dissolved.
- 2
Coat the Pork
Place the pork shoulder in the marinade, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Wrap in Banana Leaves
Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it in the center of a banana leaf. Fold the leaf over the pork to wrap it securely.
- 4
Cook the Pork
Place the wrapped pork in a baking dish and cover with aluminum foil. Cook in the preheated oven for 5-6 hours, or until the pork is tender and easily shreds.
Black Beans Preparation
- 5
Prepare the Beans
Rinse the black beans under cold water and drain. In a pot, combine the beans, chicken broth, diced onion, cumin, and salt.
- 6
Cook the Beans
Bring the mixture to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
Serving
- 7
- 8
Serve with Tortillas
Warm the corn tortillas in a skillet or microwave, then serve alongside the pork and beans for wrapping.
