Cochinita Pibil – Yucatán-Style Slow-Roasted Pork
A Mayan heritage dish: pork marinated in achiote and citrus, wrapped in banana leaves and slow-roasted until juicy and vibrant.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 3 tbsp achiote paste
* 1/2 cup orange juice
* 1/4 cup lime juice
* 5 garlic cloves
* 1 tbsp vinegar
* 1 tsp cumin
* Salt
* Banana leaves or foil
Instructions:
1. Blend achiote paste with juices, garlic, vinegar, and cumin.
2. Marinate pork overnight.
3. Wrap in banana leaves or foil, place in tray.
4. Roast at 160°C (320°F) for 3.5 hours.
5. Shred and serve with tortillas, rice, and pickled onions.
Mexican Tip:
Add sliced habanero to the pickled onions for an authentic spicy kick, or top with roasted pineapple chunks for a sweet contrast.
A Mayan heritage dish: pork marinated in achiote and citrus, wrapped in banana leaves and slow-roasted until juicy and vibrant.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 3 tbsp achiote paste
* 1/2 cup orange juice
* 1/4 cup lime juice
* 5 garlic cloves
* 1 tbsp vinegar
* 1 tsp cumin
* Salt
* Banana leaves or foil
Instructions:
1. Blend achiote paste with juices, garlic, vinegar, and cumin.
2. Marinate pork overnight.
3. Wrap in banana leaves or foil, place in tray.
4. Roast at 160°C (320°F) for 3.5 hours.
5. Shred and serve with tortillas, rice, and pickled onions.
Mexican Tip:
Add sliced habanero to the pickled onions for an authentic spicy kick, or top with roasted pineapple chunks for a sweet contrast.
Cochinita Pibil – Yucatán-Style Slow-Roasted Pork
A Mayan heritage dish: pork marinated in achiote and citrus, wrapped in banana leaves and slow-roasted until juicy and vibrant.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 3 tbsp achiote paste
* 1/2 cup orange juice
* 1/4 cup lime juice
* 5 garlic cloves
* 1 tbsp vinegar
* 1 tsp cumin
* Salt
* Banana leaves or foil
Instructions:
1. Blend achiote paste with juices, garlic, vinegar, and cumin.
2. Marinate pork overnight.
3. Wrap in banana leaves or foil, place in tray.
4. Roast at 160°C (320°F) for 3.5 hours.
5. Shred and serve with tortillas, rice, and pickled onions.
Mexican Tip:
Add sliced habanero to the pickled onions for an authentic spicy kick, or top with roasted pineapple chunks for a sweet contrast.
