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Cochinita Pibil
Authentic Yucatecan Cochinita Pibil, a slow-roasted pork dish marinated in achiote and citrus, traditionally cooked in a pib (underground oven) and wrapped in banana leaves. This version is adapted for home ovens, resulting in incredibly tender, shreddable pork with a vibrant, earthy flavor.
đ§ Ingredienser
- 2.5 kg Pork shoulder (Boston butt)(A well-marbled cut is essential for tenderness.)
- 100 g Achiote paste(Also known as annatto paste. Look for high-quality paste for best flavor and color.)
- 240 ml Sour orange juice(If unavailable, substitute with 120ml fresh lime juice and 120ml fresh orange juice.)
- 8 cloves Garlic(Peeled.)
- 4 Banana leaves(Fresh or frozen. If frozen, thaw completely. Soften by briefly passing over an open flame or dipping in hot water to make them pliable and prevent tearing.)
- 1 tbsp Salt(Or to taste.)
- 1 tsp Black pepper(Freshly ground.)
- for serving Pickled red onions(Essential accompaniment. See separate recipe or store-bought.)
- to taste Habanero peppers(Finely minced or sliced, for serving. Handle with care.)
- 24 Corn tortillas(Warm before serving.)
đšâđł Instruktioner
- 1
Prepare the marinade: In a blender, combine the achiote paste, sour orange juice (or substitute), peeled garlic cloves, salt, and black pepper. Blend until smooth and homogenous. The consistency should be like a thick paste.
â±ïž 10 minutes - 2
Prepare the pork: Trim any excess hard fat from the pork shoulder, but leave a good layer for moisture. Make deep scores (about 1-2 cm deep) all over the pork shoulder using a sharp knife. This helps the marinade penetrate deeply.
â±ïž 5 minutes - 3
Marinate the pork: Place the scored pork shoulder in a large bowl or resealable bag. Pour the achiote marinade over the pork, ensuring it gets into all the scores. Massage the marinade thoroughly into the meat. Cover the bowl tightly or seal the bag, and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the citrus to tenderize the meat.
â±ïž 15 minutes prep + 8-24 hours marinating - 4
Prepare the banana leaves: If using fresh banana leaves, carefully pass them over an open flame (like a gas burner) for a few seconds per side until they become pliable and slightly darker green. If using frozen, thaw them completely and they should be pliable. Line a deep baking dish or Dutch oven with the softened banana leaves, overlapping them to create a sealed packet. Reserve a few leaves for the top.
â±ïž 10 minutes - 5
Assemble for roasting: Remove the pork from the marinade, letting any excess drip off. Place the marinated pork shoulder in the center of the prepared banana leaf-lined dish. Fold the leaves over the pork to enclose it completely, creating a sealed packet. If needed, use additional banana leaves to ensure a tight seal. Cover the dish tightly with a lid or aluminum foil.
â±ïž 5 minutes - 6
Slow-roast the pork: Preheat your oven to 150°C (300°F). Place the covered dish in the preheated oven. Roast for 4 hours, or until the pork is extremely tender and can be easily shredded with a fork. The internal temperature should reach at least 90°C (195°F).
â±ïž 4 hours - 7
Shred and finish: Carefully remove the dish from the oven. Let it rest for 15-20 minutes. Unwrap the pork, discarding the banana leaves (they have imparted their flavor). The pork should be falling apart. Using two forks, shred the meat directly in the cooking juices. Stir the shredded pork into the juices to moisten it.
â±ïž 20 minutes - 8
Serve: Serve the shredded Cochinita Pibil warm. It is traditionally served with warm corn tortillas, a generous amount of tangy pickled red onions, and finely minced habanero peppers for those who enjoy intense heat.
â±ïž 5 minutes
đĄ Proffstips
- âBanana leaves are crucial for the authentic flavor and moisture. If you absolutely cannot find them, parchment paper and foil can be used, but the flavor will be slightly different.
- âSour oranges provide a unique tangy-sweetness. If substituting, the lime-orange blend is the closest approximation. Avoid using only lime juice, as it can be too harsh.
- âThe pickled red onions are not just a garnish; their sharp acidity cuts through the richness of the pork and is an essential part of the dish's flavor profile.
- âFor an even deeper flavor, allow the shredded pork to sit in its juices for another 30 minutes to an hour before serving.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Pollo Pibil: Substitute chicken thighs or breasts for the pork shoulder. Adjust cooking time as chicken cooks faster (approx. 1.5-2 hours).
- Vegetarian Pibil: Use large chunks of jackfruit or firm tofu marinated in the achiote mixture and slow-cooked.
- Authentic Pib Method: For a truly traditional experience, cook the wrapped pork in a 'pib' (an underground oven) heated with hot stones.