Cochinita Pibil Recipes

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COCHINITA PIBIL

Slow roasted Boston Butt, or pork shoulder with achiote marinade. The best pork I have ever made. Don't let the long list of ingredients scare you, it is quite easy to make. My old friend's mom who was from Mexico gave me this recipe, and I can't keep it to meself!

Provided by TJW2725

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11



Cochinita Pibil image

Steps:

  • Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
  • In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
  • Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
  • Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
  • Place into a casserole dish, and cover.
  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
  • I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
  • Add onions, reduce heat to medium-low, and simmer until tender.
  • Pour sauce over pork, and serve with white rice and corn tortillas.
  • Each person can make tacos or fajitas with the pork, the rice and the sauce.
  • * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.

Nutrition Facts : Calories 383.3, Fat 24.1, SaturatedFat 8.3, Cholesterol 99.8, Sodium 105.4, Carbohydrate 9.8, Fiber 1.4, Sugar 5.9, Protein 29.5

2 lbs pork butt, with bone
2 tablespoons achiote paste (use mine)
1 cup sevilla orange juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper
1/2 cup red wine vinegar
2 red onions, sliced into rings

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)

A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h55m

Yield 6

Number Of Ingredients 12



Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) image

Steps:

  • Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  • Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
  • Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
  • Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
  • Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g

1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 ½ ounces achiote paste

COCHINITA PIBIL

This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

Provided by TAWMTHEBOMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 6

Number Of Ingredients 12



Cochinita Pibil image

Steps:

  • Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g

2 pounds pork butt roast with bone
2 tablespoons achiote paste
⅓ cup orange juice
⅔ cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
½ cup red wine vinegar
2 red onions, sliced into rings

COCHINITA PIBIL

Traditional pibil cooking from Mexico's Yucatan peninsula calls for marinating in a blend of achiote paste, citrus, and spices before the little pigs (or cochinitas) are wrapped in fragrant banana leaves and lowered into a carefully built, banana leaf-wrapped pit called a pibe. This is our adaptation for the American kitchen of a dish we first tasted in Playa del Carmen in the Yucatan.

Provided by Food Network

Categories     main-dish

Time 7h40m

Yield 8 to 10 servings

Number Of Ingredients 25



Cochinita Pibil image

Steps:

  • In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork and toss to evenly coat. Marinate, covered and refrigerated, at least 4 hours.
  • Preheat the oven to 300 degrees F.
  • Heat a dry cast-iron skillet over high heat. Char the onions until blackened on both sides. Then char the tomatoes on both sides. Reserve.
  • Line a large baking dish with 1 layer of banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil.
  • Bake 2 1/2 to 3 hours or until the pork is tender and moist. Remove from the oven and let sit 10 minutes. Unwrap and serve with Pickled Shallots.
  • Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator for up to 2 weeks.

1/2 cup achiote paste or annatto seeds
10 garlic cloves, chopped
1 1/2 cups freshly squeezed orange juice
2 limes, juiced
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon ground cinnamon
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 3-inch cubes
1 pound banana leaves, softened over low flame, or aluminum foil
2 white onions, sliced 1/2-inch thick
5 Roma tomatoes, sliced 1/2-inch thick
4 Anaheim chiles, roasted, peeled, and sliced into strips
Pickled Shallots, for serving, recipe follows
1 cup red wine vinegar
1 cup dry red wine
1/2 cup brown sugar
1 tablespoon mustard seeds
2 tablespoons black peppercorns
2 teaspoons red chili flakes
2 tablespoons kosher salt
20 medium shallots, peeled

COCHINITA PIBIL

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 10



Cochinita Pibil image

Steps:

  • Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
  • In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
  • Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
  • Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
  • Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
  • Reduce the heat to 275 degrees F and roast for 6 hours.
  • Serve with pickled red onions, warm corn tortillas and salsa.

3 pounds pork roast or pork butt
8 tablespoons achiote recado paste (See Cook's Note)
1 teaspoon white wine vinegar
1 pinch dried Mexican oregano
1 sour orange, juiced
2 cloves garlic, minced
2 large banana leaves
Salt and freshly ground pepper
Salt and freshly ground pepper
Serving suggestions: pickled red onions, warm corn tortillas and salsa

COCHINITA PIBIL

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 8 servings

Number Of Ingredients 9



Cochinita Pibil image

Steps:

  • Make a marinade by mixing the annatto paste, orange juice, lemon juice and 1 tablespoon salt in a large nonreactive bowl until well blended.
  • Place the pork in the mixture. Line a Dutch oven or casserole with banana leaves, overlapping the leaves and covering the bottom and sides of the pan well.
  • Place the marinated pork meat in the banana leaf-lined pan, then pour the remaining marinade over the meat and fold the banana leaves so that the meat is completely covered. For best results, marinate, refrigerated, overnight, or for at least 3 hours.
  • Preheat the oven to 250 degrees F.
  • Cover and seal the pan with aluminum foil, preferably heavy-duty.
  • Bake until the meat is tender to the point of falling apart with a fork, 5 to 6 hours.
  • Slice red onion in very thin julienne and place in a small bowl. Combine white vinegar, 1/2 cup water and remaining tablespoon salt in a small saucepan. Bring to a boil, then pour over red onions. Allow to steep for 1 hour, then serve or refrigerate for later.
  • To serve as an entree, unwrap the banana leaves and serve right from the pan with refried black beans, white rice and corn tortillas. Don't forget the garnishes of pickled red onions and whole habanero peppers.

2 1/2 tablespoons annatto paste
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
2 tablespoons salt
5 pounds pork meat (pork shoulder, cushion or spareribs)
1 pound frozen banana leaves, thawed
1 large red onion
1/2 cup white vinegar
Serving suggestions: refried black beans, white rice, corn tortillas, habanero peppers

GUISADOS' COCHINITA PIBIL TACOS

Provided by Food Network

Time 12h15m

Yield 4 to 6 servings

Number Of Ingredients 16



Guisados' Cochinita Pibil Tacos image

Steps:

  • For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
  • The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
  • Serve with hot corn tortillas and your favorite garnishes.

2/3 cup lemon juice
1/3 cup orange juice
1/4 cup white wine vinegar
2 tablespoons achiote paste
2 pounds pork shoulder
10 whole peppercorns
6 bay leaves
2 cloves garlic
1 white onion, diced
Salt and freshly ground pepper
Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder)
Corn tortillas
Vinegar-pickled onions
Your favorite habanero salsa (the hotter the better!)
Chopped fresh cilantro
Lime wedges

COCHINITA PIBIL

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 16



Cochinita Pibil image

Steps:

  • In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
  • Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
  • Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.

3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2-inch thick
5 Roma tomatoes, sliced 1/2-inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips

WALTER'S COCHINITA PIBIL

Make and share this Walter's Cochinita Pibil recipe from Food.com.

Provided by Chuck Hughes

Categories     Sauces

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 24



Walter's Cochinita Pibil image

Steps:

  • Preheat the oven to 325 degrees F (160 degrees C).
  • For the recado:.
  • Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
  • Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
  • Meanwhile, for the mild salsa:.
  • Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
  • For the spicy salsa:.
  • Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
  • Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

Nutrition Facts : Calories 3101.8, Fat 20.2, SaturatedFat 5.3, Sodium 5853.7, Carbohydrate 617.2, Fiber 35.2, Sugar 36.2, Protein 124.7

1 tablespoon ground annatto seed (ground achiote seeds)
1 tablespoon coriander seed
1 tablespoon peppercorn
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves, ground
3 garlic cloves, minced
2 sprigs fresh oregano, roughly chopped
1 habanero pepper, seeded and chopped
8 limes, juice of (or bitter oranges, or white wine vinegar)
4 pound/ 2 kg bone-in pork shoulder
8 banana leaves, soaked
2 tablespoons/ 30 ml olive oil
1 bunch fresh cilantro leaves, finely chopped
1 habanero pepper, seeded and diced
1 red onion, diced
1 seville oranges, juice of (or 2 limes)
salt & freshly ground black pepper
4 tomatoes, seeded and diced
3 limes, zest and juice of or 2 seville oranges
1 bunch fresh cilantro leaves
1 onion, diced
salt & freshly ground black pepper
4 sections baguette or 4 tortillas

COCHINITA PIBIL (MAYAN PORK ROAST)

A cornerstone of the cuisine of the Maya, this is a simple recipe for a moist, spicy pork roast. If you can't banana leaves you can use foil paper and still get very tender meat.To slice the habaneros use a fork and knife because they will irritate your skin if you touch them. Serve the tacos with fresh salsa and avocado and cucumber slices to garnish. Prep time does not include marinating time.

Provided by Mami J

Categories     Pork

Time 1h30m

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 15



Cochinita Pibil (Mayan Pork Roast) image

Steps:

  • To make the marinade:.
  • In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
  • Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
  • Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
  • Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
  • Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
  • To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.

Nutrition Facts : Calories 393.5, Fat 26.8, SaturatedFat 9.3, Cholesterol 112.3, Sodium 105.3, Carbohydrate 3.9, Fiber 0.4, Sugar 2, Protein 32.3

1 (3 -4 lb) pork butt
2 achiote paste cubes
1 orange, juice of
1 lime, juice of
1 teaspoon white vinegar
1 pinch ground allspice
salt and pepper
4 -6 banana leaves, 10-by-6 in long (optional)
corn tortilla
1 red onion, halved lengthwise and thinly sliced
3 -4 whole allspice
4 whole black peppercorns
1 -2 habanero pepper, seeded, deveined and thinly sliced
1 lime, juice of
1 tablespoon white vinegar

COCHINITA PIBIL

The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.

Provided by Tejal Rao

Categories     main course

Time 4h

Yield Serves 4

Number Of Ingredients 21



Cochinita Pibil image

Steps:

  • Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
  • Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
  • Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
  • While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.

1 pork shoulder, 3-4 pounds
4 tablespoons salt
4-6 garlic cloves, peeled
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon whole allspice
1 tablespoon red-chile powder
1/2 teaspoon whole cloves
1/2 teaspoon cinnamon powder
1 tablespoon Mexican oregano
4 tablespoons achiote-seed paste
1 orange, zested and juiced
1 grapefruit, zested and juiced
1 lime, juiced
2 banana leaves, wiped clean
1/2 white onion, thinly sliced
1 red onion, chopped
1 teaspoon salt
1 habanero, seeded and finely chopped
Corn tortillas
Lime, optional

COCHINITA PIBIL (OR "PUERCO PIBIL") (SIMPLIFIED)

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended.

Provided by Tabascoman77

Categories     One Dish Meal

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 16



Cochinita Pibil (Or

Steps:

  • First, you have to prepare the Achiote Paste. This is used to marinate the pork. First, put the Annatto Powder, Ground Cumin, Black Pepper, All-Spice seeds and whole cloves into a spice grinder. Grind into a fine dust. You wanna do that because if you don't, the dust can be VERY gritty. Not good.
  • Cut up the habanero peppers. I use three. I also leave the seeds in and most of the membrane. USE GLOVES WHEN HANDLING AND CUTTING UP THE PEPPERS. I cannot stress that enough. If you use your hands to cut the peppers and then touch the seeds and membrane and then touch or scratch your face or eyes or any bit of your skin for any reason, you're gonna be the sorriest person on the planet.
  • Also, take the time to cut up and mince your garlic. You can use your hands to do this.
  • Pour in your orange juice, white vinegar, minced-up habanero, add your grinded up spices (if you used a blender to grind up your spices instead of a grinder, you don't have to do this), salt and garlic and then blend well for about a minute. If you think you still have some grit or pulp from your ingredients, keep blending.
  • After it's well-mixed, pour in a full cup of lemon juice. I like to just buy the stuff, pre-squeezed. They DO sell all-natural stuff, so you won't be cheating too much when you squeeze it from a bottle.
  • After that, add in 2 to 3 shots of tequila. Blend again.
  • Get your pork shoulder and cut it into 1 to 1 1/2-inch cubes. Once done, throw all the cut-up meat into a big 1 1/2-gallon Ziploc bag.
  • Pour the Achiote Paste you've prepared into the bag with the chopped-up pork and MAKE SURE THE BAG IS SEALED. This juice, when it drips, is capable of staining and leaves a pungent smell due to all the acids contained in it. Once sealed, put it into the fridge and let it marinate overnight. If you don't want to wait, allow two hours to marinate.
  • Next, preheat the oven to 325 degrees.
  • Once properly marinated, get your casserole or baking dish and line it with aluminum foil. I recommend using the wider yield because this helps prevent spillage into the dish. Once the pan is lined and you have slack foil on the sides, pour in all the pork and juice and close the foil up over the meat. It wouldn't hurt to add ANOTHER layer of foil and tuck the meat in on the inside of the pan. This prevents any steam from escaping, thus properly allowing the food to slow cook perfectly. Then, add one more piece on top to go AROUND the outside edges of the pan.
  • Once the oven is ready, put the entire dish in (make sure to handle it carefully; you don't want it to slip and fall) and shut the door.
  • Set the oven timer for 4 hours and don't look back. The meat slow-cooks on its own and you DON'T need to check on it. Doing so makes the oven lose heat.
  • During the last 30 or so minutes of the cooking, prepare your rice according to the package.
  • CAREFULLY, remove the dish from the oven after the timer has gone off and CAREFULLY, open up the foil, avoiding ANY escaping steam.
  • Use a fork to break up the steamed pork into shreds. This allows the meat to absorb a lot of the left-over juice. This also allows the pleasant side-effect of the pork tasting even BETTER the next hour and even the next day.
  • If you want to get fancy and act like you own a swank restaurant, get a large lettuce leaf and then spoon out an even bed of rice on top of it. If you don't feel like using lettuce, just spoon out a bed of rice on a plate.
  • Spoon out a generous amount of pork on top of the rice.
  • Garnish with a jalapeno pepper -- and enjoy. :).

Nutrition Facts : Calories 989.1, Fat 70.1, SaturatedFat 24.1, Cholesterol 268.4, Sodium 2592.9, Carbohydrate 24.6, Fiber 5.3, Sugar 4, Protein 67.4

5 tablespoons ground annatto seed (Achiote)
2 teaspoons ground cumin
1 tablespoon ground black pepper
8 whole allspice
1/2 teaspoon whole cloves
3 habanero peppers, minced
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons salt
8 garlic cloves (or 1/3 cup of garlic, peeled and minced)
1 cup lemon juice
3 tablespoons tequila
5 lbs pork shoulder, chopped (AKA "Pork Butt")
rice
lettuce (optional)
jalapeno pepper (optional)

COCHINITA PIBIL

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.

Provided by Lust3218

Categories     Pork

Time 5h

Yield 3 1/2 pounds, 30-36 serving(s)

Number Of Ingredients 17



Cochinita Pibil image

Steps:

  • Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
  • Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
  • Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
  • Marinate at least 2 hours or overnight in frig, overnight is best.
  • If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
  • Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
  • Remove pork roast from the bag and reserve marinade.
  • Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
  • Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
  • Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
  • Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
  • Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.

Nutrition Facts : Calories 151.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 39.9, Sodium 746.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 11.6

1 (4 -6 lb) boneless pork butt, trimmed but with some fat remaining (4 to 6 pounds)
3 ounces achiote paste
12 garlic cloves
1 medium onion, coarsely chopped
10 allspice berries, cracked or 2 teaspoons allspice, ground
2 tablespoons dried Mexican oregano, toasted
1 teaspoon cumin seed, toasted
2 teaspoons cracked black pepper
6 bay leaves
2 tablespoons Worcestershire sauce
2 limes, juice of
1 orange, juice of
1/4 cup apple cider vinegar
2 habaneros, fresh, stems and seeds removed
2 tablespoons vegetable oil
3 tablespoons kosher salt
1 lb banana leaf

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