Cochinita Pibil

Name: Cochinita Pibil
Total time: 5400 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 14 oz achiote paste (recado rojo) (about 400 g); 4 1/2 lbs pork leg (about 2 kg); 2 1/4 lbs pork shank (about 1 kg); 5 bitter oranges (or substitute with a mix of orange and lime juice); leaves Banana; Vinegar; leaves Bay; Oregano; Garlic; Cumin; Thyme

Molo Vargas @cook_2648329

México

Traditional Yucatecan recipe, known worldwide as part of our Mexican cuisine.

Molo Vargas @cook_2648329

México

Traditional Yucatecan recipe, known worldwide as part of our Mexican cuisine.

Saved

Ingredients

90 minutes

Serves 8 servings

14 ozachiote paste (recado rojo) (about 400 g)
4 1/2 lbspork leg (about 2 kg)
2 1/4 lbspork shank (about 1 kg)
5bitter oranges (or substitute with a mix of orange and lime juice)
leavesBanana
Vinegar
leavesBay
Oregano
Garlic
Cumin
Thyme

Saved

Steps

90 minutes

1

Clean and cut the pork into small pieces. Place in a pressure cooker, adding the juice of the oranges, garlic, oregano, cumin, bay leaves, salt, and onion to taste.
2

Blend the achiote paste with water and 1/2 cup vinegar (120 ml), then set aside.
3

Once the meat is cooked, shred it using forks while it's still hot. Reserve the bones and the cooking broth.
4

In a large pot, place the bones at the bottom (to prevent the meat from sticking), then line the pot with banana leaves. Add the shredded meat and the blended achiote mixture.
5

Check for salt and seasoning; add more broth if needed. If you want it less acidic, add sweet oranges. Place on the stove and simmer for at least 1 hour in a pressure cooker. The meat should be tender and have a reddish-orange color.
6

To make tacos, tortas, or pambazos with the cochinita: Add thinly sliced red onion marinated with lime juice, vinegar, and habanero peppers. Note: The meat tastes even better if marinated overnight.