Cochinita Pibil

Name: Cochinita Pibil
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 lbs bone-in pork shoulder (or pork butt), cut into 3-inch chunks; 3 oz achiote paste (recado rojo); 1/2 cup fresh orange juice; 1/4 cup fresh lime juice; 2 tbsp white vinegar; 6 garlic cloves, minced; 2 tsp dried Mexican oregano; 1 tsp ground cumin; 1 tsp black pepper, freshly ground; 2 tsp salt; 4 sheets banana leaves (optional, thawed if frozen), wiped clean; 1 large red onion, thinly sliced; 1 habanero chile (optional, for pickling), thinly sliced; 1/2 cup apple cider vinegar (for pickling); 16 corn tortillas (for serving), warmed

Yucatan-style slow-cooked pork marinated in earthy achiote paste and citrus, then braised until fall-apart tender. Traditionally wrapped in banana leaves, this aromatic dish is served with pickled red onions and warm tortillas. Plan ahead: marinate the pork overnight for best results.

390 minMediumServes 6420 cal/serving

MexicanDinnerSlow CookerHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-Free

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Ingredients

4 lbs bone-in pork shoulder (or pork butt), cut into 3-inch chunks
3 oz achiote paste (recado rojo)
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tbsp white vinegar
6 garlic cloves, minced
2 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp black pepper, freshly ground
2 tsp salt
4 sheets banana leaves (optional, thawed if frozen), wiped clean
1 large red onion, thinly sliced
1 habanero chile (optional, for pickling), thinly sliced
1/2 cup apple cider vinegar (for pickling)
16 corn tortillas (for serving), warmed

Instructions

1

In a blender or bowl, combine 3 oz achiote paste (recado rojo), 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp white vinegar, 6 minced garlic cloves, 2 tsp dried Mexican oregano, 1 tsp ground cumin, 1 tsp freshly ground black pepper, and 2 tsp salt. Blend or whisk until smooth.
2

Place the 4 lbs cut into 3-inch chunks bone-in pork shoulder (or pork butt) in a large zip-lock bag or bowl. Pour the marinade over the pork, turning to coat thoroughly. Seal and refrigerate for at least 4 hours, or overnight for best flavor.
3

Make the pickled onions: place 1 large thinly sliced red onion and 1 thinly sliced habanero chile (optional, for pickling) in a jar. Pour 1/2 cup apple cider vinegar (for pickling) over them and add a pinch of salt. Let sit at room temperature while the pork cooks, at least 1 hour.
4

Line the slow cooker insert with 4 sheets wiped clean banana leaves (optional, thawed if frozen) if using, allowing them to overhang the sides. Add the marinated pork with all the marinade.
5

If using banana leaves, fold them over the pork to wrap loosely. Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork reaches an internal temperature of 195-205°F (90-96°C) and shreds easily with a fork.
6

Remove the pork from the slow cooker and shred with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and mix with the braising juices. Taste and adjust salt.
7

Serve in 16 warmed corn tortillas (for serving) topped with the pickled onions.

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Questions

What is Cochinita Pibil?

What internal temperature should Cochinita Pibil reach?

For Cochinita Pibil, the target internal temperature is 205 F (about 95 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for achiote in Cochinita Pibil?

The entry for Cochinita Pibil calls for 3 oz achiote paste (recado rojo). In its place: Mix paprika with a pinch of turmeric and a few drops of vinegar for the color and mild earthiness.

Can I make Cochinita Pibil less spicy?

Yes. The heat in Cochinita Pibil comes from 1 habanero chile (optional, for pickling), thinly sliced. For a milder plate, remove the seeds and ribs from the habanero, or use half; nothing else in the method changes.

How much protein is in Cochinita Pibil?

One serving (the recipe makes 6) has 42 g of protein in about 420 calories, alongside 8 g carbohydrate and 24 g fat, plus 1 g fiber and 560 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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