Mexican Cochinita Pibil – Slow-Roasted Pork
A traditional Yucatecan dish of pork marinated in achiote and citrus, wrapped in banana leaves, and slow-cooked until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice mix)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves (optional)
* Salt and pepper
Instructions:
1. Blend achiote paste with citrus juice, garlic, cumin, salt, and pepper to create marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and slow-roast at 160°C (320°F) for 3–4 hours.
4. Shred pork and serve with pickled red onions and tortillas.
Mexican Tip:
If banana leaves are unavailable, cover tightly with foil and baste regularly.
A traditional Yucatecan dish of pork marinated in achiote and citrus, wrapped in banana leaves, and slow-cooked until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice mix)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves (optional)
* Salt and pepper
Instructions:
1. Blend achiote paste with citrus juice, garlic, cumin, salt, and pepper to create marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and slow-roast at 160°C (320°F) for 3–4 hours.
4. Shred pork and serve with pickled red onions and tortillas.
Mexican Tip:
If banana leaves are unavailable, cover tightly with foil and baste regularly.
Mexican Cochinita Pibil – Slow-Roasted Pork
A traditional Yucatecan dish of pork marinated in achiote and citrus, wrapped in banana leaves, and slow-cooked until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice mix)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves (optional)
* Salt and pepper
Instructions:
1. Blend achiote paste with citrus juice, garlic, cumin, salt, and pepper to create marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and slow-roast at 160°C (320°F) for 3–4 hours.
4. Shred pork and serve with pickled red onions and tortillas.
Mexican Tip:
If banana leaves are unavailable, cover tightly with foil and baste regularly.
