Homemade Cochinita Pibil

Name: Homemade Cochinita Pibil
Yield: Serves 6 servings
Ingredients: 3 1/3 lbs pork shoulder or butt, cut into chunks (about 1.5 kg); 1/2 block achiote paste; 3/4 cup orange juice (200 ml); 3/4 cup lime juice (200 ml); 3 cloves garlic, chopped; 1 teaspoon ground cumin; 1 teaspoon black pepper; 3 tablespoons Yucatecan oregano or 1 1/2 tablespoons regular oregano; Salt, to taste; 4 tablespoons vegetable oil or pork lard (if using pork loin); as needed Banana leaves,

Lourdes González @gigino

CDMX México

Homemade Cochinita Pibil

Lourdes González @gigino

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Ingredients

Serves 6 servings

3 1/3 lbspork shoulder or butt, cut into chunks (about 1.5 kg)
1/2 blockachiote paste
3/4 cuporange juice (200 ml)
3/4 cuplime juice (200 ml)
3 clovesgarlic, chopped
1 teaspoonground cumin
1 teaspoonblack pepper
3 tablespoonsYucatecan oregano or 1 1/2 tablespoons regular oregano
Salt, to taste
4 tablespoonsvegetable oil or pork lard (if using pork loin)
as neededBanana leaves,

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Steps

1

Combine all ingredients except the pork and oil in a food processor to make a marinade. Pour the marinade over the pork and let it rest for 1 hour.
2

Line a heavy pot with a lid or a slow cooker with a layer of banana leaves.
3

Add the oil or lard if needed, then place the marinated pork on top. Cover with more banana leaves, put the lid on, and start cooking.
4

If using a slow cooker, cook on low for 3 to 4 hours or overnight. If using an oven, cover the pot and bake at 350°F (180°C) for 2 hours.
5

When the pork is tender, shred it and mix with the cooking juices. Serve with pickled red onions and habanero peppers.