Cochinita Pibil

Cochinita Pibil: Pork marinated in achiote and sour orange, slow-cooked until shredded, topped with pickled red onion.

Ingredients

• 1 kg Pork shoulder, cut into chunks
• 50 g Achiote paste
• 200 ml Sour orange juice (or 2/3 sweet orange juice + 1/3 lime juice)
• 50 ml White vinegar
• 100 ml Water
• 1 tablespoon Salt
• 5 pieces Whole black peppercorns
• 2 pieces Whole cloves
• 1 piece Cinnamon stick
• 4 pieces Banana leaves
• 1 piece Red onion, thinly sliced
• 1 teaspoon Dried Mexican oregano
• 1 piece Habanero, chopped (optional)

Directions

1. Blend the marinade: Combine achiote, sour orange juice, vinegar, water, salt, pepper, cloves, and cinnamon. Blend until smooth.
2. Marinate the pork: Cover the pork chunks with the marinade and refrigerate for at least 4 hours.
3. Prepare and line the baking dish: Soften the banana leaves by passing them over heat. Line a clay pot or baking dish with them.
4. Cook the cochinita: Place the marinated meat in the lined dish. Cover with more banana leaves, then with a lid or foil. Bake at 180°C (350°F) for 2.5-3 hours, until the meat is tender.
5. Shred and serve: Shred the meat inside the dish with its juices. Serve with pickled red onion and corn tortillas.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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