Cochinita Pibil
- Reviews 2
Ready In: 9 hrs 18 mins
Serves: 4-6
Yields: 3-4 lbs. pork
Ingredients
- 3 -4 lbs pork shoulder
- 1 cup orange juice, freshly squeezed if possible
- 1⁄2 cup lime juice, juice of 4-5 limes
- 1 teaspoon salt
- 3 ounces achiote paste
- pickled red onions, for garnish
- dry mexican cheese, for garnish (queso seco)
- chopped cilantro, for garnish
- lime wedge, for garnish
Directions
- The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don't trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. Mix well, cover and keep in the refrigerator for at least 6 hours and up to 24 hours.
- Cooking takes 3-4 hours, so plan ahead. Preheat the oven to 325*. Line a large casserole with a double layer of heavy duty foil. Pour in the pork and marinade and close the foil tightly. Put the casserole in the oven and bake for at least 3 hours. You want it pretty much falling apart, so start checking at the 3 hour mark.
- When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. Pour enough sauce over the meat to make it wet.
- To serve, either use this as taco meat or eat it over rice, garnished with cilantro, lime wedges and queso seco. Pickled red onions are a traditional garnish.
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