Cochinita Pipil Recipe
A very traditional platter that dates back to Mayan times. Slow-braised pork in a red chile sauce that captures the essence of our traditions, corn tortillas are recommended.
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Ingredients
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Main Ingredients
For the Red Chile Sauce
For Serving
Method
Preparing the Pork
- 1
Marinate the Pork
In a large bowl, mix the orange juice, lime juice, minced garlic, and bay leaves. Add the pork shoulder to the mixture, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Slow Cook the Pork
Preheat your oven to 150°C (300°F). Transfer the marinated pork to a Dutch oven or a large oven-safe pot. Add any remaining marinade and cover tightly. Cook in the oven for about 4 to 5 hours, or until the pork is tender and easily shredded.
Preparing the Red Chile Sauce
- 3
Prepare the Chiles
Remove stems and seeds from the dried ancho and guajillo chiles. In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Be careful not to burn them.
- 4
- 5
Cook the Sauce
Pour the blended sauce into a saucepan and simmer over medium heat for about 10-15 minutes until the flavors meld together.
Final Assembly
- 6
Shred the Pork
Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Shred the pork using two forks, discarding any excess fat.
- 7
Combine with Sauce
In a large bowl, mix the shredded pork with the red chile sauce until well combined. Adjust seasoning as needed.
- 8