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    You are in: Home / Recipes / Cochinita Pibil Recipe
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    Cochinita Pibil

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 21, 2008

      I finally got to make this! I've been hanging on to this recipe for some time now because I couldn't find the banana leaves, and I needed to order some achiote paste. A Mexican girl I work with was nice enough to give me a package of her achiote paste, and I finally located some frozen banana leaves on a random grocery trip. I guess it was authentic enough, since DH and BIL ate almost the entire 4.5 lb pork butt in one night! I only got to try one shred of the meat with some cebollas curtidos because I had to go to work by the time the meat finished cooking, but I really liked the bit I had. I cooked it in the oven, and it made the whole house smell great (I especially liked the smell of the banana leaves). My only complaint was that the toasted oregano leaves made my kitchen smell like a Grateful Dead concert for a while. Other than that, no issues. I used disposable latex gloves while handling the marinade, too, so no orange hands. I also used a big disposable foil roasting pan, so I didn't even have to scrub roasted meat yuck from anything. Definitely a plan-ahead recipe, but with little hands-on time (I spent way more time making guacamole, cebollas curtidos and salsa than I did handling the cochinita pibil). I'm sure I'll be making this again, thanks for posting!

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    • on December 26, 2012

      I marinated overnight then put the entire thing in the crock pot on high for about 8 hours. Succulent and juicy and oh so delicious. Thank you!

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    • on February 06, 2010

      I made this recipe for Christmas. I grew up in Mexico so trust me I know what cochinita pibil is. This recipe is flavorful and delicious.

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    • on July 12, 2009

      Oh my goodness! This is one of the most fantastic recipes I've ever made. It was relatively easy to make - we marinated the meat overnight and then wrapped it in banana leaves before putting it into a disposable foil pan and throwing it on the grill. It cooked for about four hours and was perfectly tender and delicious. Thank you so much! All of my leftovers are now gone and I can't wait to make this again.

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    • on December 26, 2007

      This is a great authentic recipe. I made this for Christmas dinner this year and my family and friends loved it. I saw Rick Bayless make this and it has really inspired me to try all the old world Mexican and Mayan dishes. I usually smoke my pork for a few hours over hickory and then finish it in a slow oven. The banana leaves really add an exciting flavor the the pork. Try this recipe and you will not regret it. Chef BC

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    • on October 25, 2007

      All I can say is WOW!!!!! This is wonderful! The flavors are GREAT!! I'm going after more pork roast while they are on sale and will make another one, freeze it for unexpected company! I'm so glad I decided to make this! Will make again and again. Thanks Lust for posting.

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    • on October 01, 2007

      Fantastic! This came out great, finding those banana leaves was tough, and I was happy to say that it was worth the hunt. The meat was so tender! Highly recommend this dish. I did reduce the portions and it still came out great. Thank you for posting. PAC_Fall07

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    Nutritional Facts for Cochinita Pibil

    Serving Size: 1 (67 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 151.6
     
    Calories from Fat 94
    62%
    Total Fat 10.4 g
    16%
    Saturated Fat 3.4 g
    17%
    Cholesterol 39.9 mg
    13%
    Sodium 746.5 mg
    31%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.7 g
    2%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    achiote paste

    allspice berries

    banana leaves

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