Cochinita Pibil
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.
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 cloves 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
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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 cloves 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.
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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.
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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.
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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.
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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.
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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.
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7
Serve in 16 warmed corn tortillas (for serving) topped with the pickled onions.