Oven-Braised Cochinita Pibil
Oven-Braised Cochinita Pibil
Classic DishCochinita Pibil
Prep: 30 min • Cook: 240 min. This authentic Yucatán dish features succulent pork shoulder marinated in a vibrant achiote and sour orange blend, then slow-braised to tender perfection. Wrapped in banana leaves to seal in moisture and flavor, the pork becomes melt-in-your-mouth soft, perfumed with aromatic spices. Once shredded, it's traditionally served with fiery habanero salsa and tangy pickled red onions, creating an unforgettable explosion of flavors and textures.
- Preparation time
- 30 min
- Cooking time
- 4 hrs
- Total time
- 4 hrs 30 min
- Servings
- 12
Instructions
Prepare the Marinade and Pork
- 1In a blender, combine the achiote paste, sour orange juice, garlic, cumin, Mexican oregano, black pepper, salt, cinnamon, and cloves. Blend until a smooth paste forms.
- 2Place the pork shoulder chunks in a large bowl. Pour the marinade over the pork and massage it in thoroughly, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Oven-Braising
- 1Preheat your oven to 325°F (160°C).
- 2Carefully pass the banana leaves over an open flame for a few seconds on each side until they become pliable. This prevents them from cracking.
- 3Line a large Dutch oven or baking dish with the banana leaves, overlapping them slightly and leaving enough overhang to fold over the pork. Arrange the marinated pork and any remaining marinade into the banana leaf-lined dish.
- 4Fold the banana leaves over the pork to completely enclose it. Cover the Dutch oven with its lid or tightly seal the baking dish with aluminum foil.
- 5Braise in the preheated oven for 3.5 to 4 hours, or until the pork is fork-tender and easily shreds.
- 6Remove from the oven and let it rest, still covered, for 15-20 minutes before shredding.
Prepare Pickled Red Onions
- 1While the pork is cooking, prepare the pickled red onions. In a small bowl, combine the thinly sliced red onion, diced habanero (if using), white vinegar, and warm water. Stir well and let it sit for at least 30 minutes, or until the onions are tender and bright pink.
Serve
- 1Once rested, open the banana leaves and transfer the succulent cochinita pibil to a serving platter. Shred the pork using two forks.
- 2Serve the shredded cochinita pibil warm with warmed corn tortillas and the tangy pickled red onions.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbs | 36 g |
Tips
- For best flavor, marinate the pork overnight. This allows the achiote and spices to deeply penetrate the meat.
- Ensure your banana leaves are pliable to prevent tearing. Briefly passing them over a flame helps achieve this.
- Always serve cochinita pibil with freshly made or warmed corn tortillas and plenty of pickled red onions.
