Cochinita Pibil
Slow-roasted pork marinated in citrus and achiote spice, fork-tender and fragrant, a Yucatan legend.
Ingredients (serves 6)
- 3.5 lb Pork Shoulder
- 3 tbsp Achiote Paste
- 1/4 cup Lime juice
- 1/4 cup Orange Juice
- 1 Onion
- 6 Garlic cloves
- 2 Bay Leaves
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- Banana leaves or foil
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Save this recipeInstructions
- 1
Blend achiote paste, lime juice, orange juice, garlic, cumin, and black pepper into a smooth paste.
- 2
Score pork shoulder at 1/2 inch intervals. Rub marinade all over and into scores. Marinate for at least 2 hours (or overnight).
- 3
Preheat oven to 300°F. Wrap pork tightly in banana leaves or heavy foil. Place in a roasting pan.
- 4
Roast for 3 hours (or 2.5 hours for more tender) until a fork easily shreds the meat.
- 5
Remove from oven and let rest 10 minutes.
- 6
Unwrap and shred pork into bite-sized pieces. Serve with warm corn tortillas, pickled onion, and cilantro.
