Cochinita Pibil
Cochinita Pibil (ko-cheen-EE-ta pee-BEEL) is a traditional Mexican slow-roasted pork dish from Yucatán. Sort of like BBQ pulled pork, Mayan style.
Adapted from a recipe by Robert Rodriguez
1/2 cup achiote paste
5 cloves garlic
3/4 cup orange juice
juice of 1 lime
4 bay leaves, crumbled
1 teaspoons cumin seeds
1/3 teaspoon true cinnamon
1 teaspoon ground thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon sea salt
1 teaspoons freshly ground black pepper
splash of tequila
splash of vinegar
2 pounds pork butt, cut into 2-inch chunks
1 white onions, sliced 1/2inch thick
2 Roma tomatoes, sliced 1/2inch thick
2 jalapenos, roasted and sliced
Blend the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, pepper vinegar and tequila. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Char tomatoes, onions and peppers in a skillet over high heat.
Place pork and marinade in a baking dish and arrange charred vegetables over the top.
Seal tightly with foil so that no steam escapes and bake at 300 degrees until fork-tender, about 2 1/2 hours. Allow to rest uncovered about 10 minutes before serving with white rice or freshly made corn tortillas.
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Dink said,
March 9, 2009 at 4:41 am
Looks good. Your rice looks like you cooked it in broth maybe?
From Pibil to Tacos « Edible Aria said,
March 11, 2009 at 4:54 pm
[...] leftover cochinita pibil in a little stock until heated through, then use two forks to shred apart. Keep [...]
Sheila said,
August 7, 2009 at 9:38 pm
Do you think this could be made with pork shoulder instead? Thats all I have on hand right now! :)
Ren said,
August 7, 2009 at 10:45 pm
The texture and flavor will be a bit more like ham, but yes, it will work fine. The butt is actually cut from the shoulder, by the way..
Sheila said,
September 3, 2009 at 4:46 pm
Thanks!!