- Most Helpful
- Highest Rating
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!
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!
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.
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.
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
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.
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