Cochinita pibil

Yucatán Pork Slow-Cooked in Achiote and Citrus

Cochinita pibil is pork rubbed with a brick-red paste of achiote, sour citrus and spices, wrapped in banana leaves and cooked until it can be pulled apart with a spoon. In the Yucatán it is cooked in a pit; at home it goes in a covered pot in the oven. It is served in tortillas with a pink pickled onion.

Cochinita pibil is a Yucatán dish of pork marinated in achiote and sour orange.

The first recipe blends 115 g of achiote paste with lime and orange juice, vinegar and oregano, marinates 1.8 kg of pork shoulder overnight, wraps it in banana leaves and cooks it for about 2 1/2 hours. The second cooks the pork in a covered pot in an oven at 160°C or on a grill for a crowd.

Ingredients

For the pork

  • 115 g achiote paste
  • 240 ml lime juice
  • 240 ml orange juice
  • 80 ml white vinegar
  • 3 tbsp dried oregano
  • 1 tbsp fine sea salt
  • 1.8 kg boneless pork shoulder, in 5 cm pieces
  • Banana leaves, enough to line the pot and wrap the meat

For the pickled onion

  • 2 red onions, thinly sliced
  • 240 ml white vinegar
  • 1 tsp fine sea salt
  • 1 habanero or Scotch bonnet chilli, sliced (optional)

To serve

  • Warm corn tortillas
  • Lime wedges
  • Habanero or other hot salsa

Method

  1. Marinate Blend the achiote paste with the lime and orange juices, 80 ml of vinegar, the oregano and the salt until smooth. Coat the pork thoroughly, cover and chill overnight.
  2. Prepare the leaves Thaw the banana leaves and pass each briefly over a flame or dip in boiling water until pliable. Line a heavy casserole with them, leaving enough overhang to fold over the top.
  3. Cook Heat the oven to 160°C. Put the pork and marinade in the lined casserole, fold the leaves over, cover with foil and the lid. Cook for about 2 1/2 hours, until the pork is very tender and shreds easily.
  4. Pickle the onion Put the onion in a bowl, pour over 240 ml of hot vinegar mixed with the salt and leave for at least 30 minutes.
  5. Serve Shred the pork in its juices. Serve in warm tortillas with the pickled onion, lime and salsa.

Food safety

Pork must be cooked through, with no pink, and fall apart. Wash hands and boards after handling raw meat. Habanero chillies are very hot: wear gloves.

Cook covered. The leaves keep the meat moist.

The pork can be cooked a day ahead and reheated in its juices.

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