Cochinita Pibil

Name: Cochinita Pibil
Total time: 10800 s
Yield: Serves 8 servings
Ingredients: 7 oz (200 grams) achiote paste bar; 2 cups (about 1/2 liter) sour orange juice; 1/4 cup white vinegar; Ground cumin, to taste; Dried oregano, to taste; 5 whole black peppercorns; 3 whole cloves; 2-3 dried guajillo chiles; 3 garlic cloves; Salt, to taste; 1/2 cup lard (about 115 grams); 2-3 banana leaves; 2.2 lbs (1 kilogram) pork shoulder or pork butt; 2.2 lbs (1 kilogram) pork leg

karina_reyes @cook_19528236

Cochinita Pibil

karina_reyes @cook_19528236

Saved

Ingredients

2 to 3 hours

Serves 8 servings

7 oz (200 grams)achiote paste bar
2 cups(about 1/2 liter) sour orange juice
1/4 cupwhite vinegar
Ground cumin, to taste
Dried oregano, to taste
5whole black peppercorns
3whole cloves
2-3dried guajillo chiles
3garlic cloves
Salt, to taste
1/2 cuplard (about 115 grams)
2-3banana leaves
2.2 lbs (1 kilogram)pork shoulder or pork butt
2.2 lbs (1 kilogram)pork leg

Saved

Steps

2 to 3 hours

1

Line a pressure cooker with a cross of aluminum foil and place the banana leaves inside. Add water to the bottom and spread lard over the banana leaves.
2

Remove the seeds and veins from the guajillo chiles, then quickly soak them in hot water.
3

Wash the pork thoroughly and trim off excess fat.
4

In a blender, combine the achiote paste, sour orange juice, white vinegar, cumin, oregano, black peppercorns, cloves, and garlic. Add salt at the end. Marinate the pork with this mixture.
5

Place the marinated pork on the banana leaves, making sure the meat and chiles are contained. Close the pressure cooker and cook over heat for about 1 hour and 30 minutes.
6

Once cooked, shred the pork and serve it in tortillas (tacos) or on panuchos (corn tostadas with refried beans).