Cochinita Pibil (authentic Yucatán Dish) 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
For Serving
Method
Preparation of the Marinade
- 1
Prepare the Achiote Marinade
In a bowl, combine achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Mix well until the paste is dissolved.
Marinating the Pork
- 2
Marinate the Pork
Cut the pork shoulder into large chunks and place it in a large dish. Pour the achiote marinade over the pork, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
Cooking the Pork
- 3
Prepare Banana Leaves
Soften the banana leaves by passing them over an open flame or boiling them briefly until pliable. Lay out the leaves on a flat surface.
- 4
Wrap the Pork
Place the marinated pork in the center of the banana leaves. Fold the leaves over the pork to create a package, securing it with kitchen twine if necessary.
- 5
Cook the Pork
Preheat the oven to 150°C (300°F). Place the wrapped pork in a baking dish and cover it with foil. Bake for about 4-5 hours until the pork is tender and easily shredded.
Preparing the Sides
- 6
Cook the Black Beans
If using dried black beans, soak them overnight and cook until tender. If using canned, simply heat them in a saucepan.
- 7
- 8
