Cochinita Pibil

Cochinita Pibil is a beloved traditional dish from the Yucatán Peninsula, a slow-roasted feast that encapsulates the rich flavors of Maya cuisine. By marinating pork in a vibrant achiote and bitter orange blend, then cooking it in an underground oven, or pib, you'll create an extraordinary culinary experience. Let this recipe guide you in crafting this Mexican gem, perfect for a festive gathering or a family meal.

Ingredients

🐖 1 kg pork shoulder and belly
🍅 120 grams KIO Achiote Paste
🍊 Juice of 4 fresh bitter oranges
🧈 150 grams lard
🌶️ 1 teaspoon whole black peppercorns
🌿 5 whole cloves
🧂 1 tablespoon salt
🍃 5-6 large banana leaves
🧅 1 whole medium red onion, finely chopped
🌶️ 1 whole green habanero, finely chopped
🌮 16 corn tortillas

Instructions

1- Prepare the Achiote Marinade:

• In a clay mixing bowl, combine the KIO achiote paste with lard until smooth.
• Add freshly squeezed juice from the bitter oranges, black peppercorns, cloves, and 1 tablespoon salt.
• Mix thoroughly by hand until the ingredients form a vibrant paste.

2- Marinate the Pork:

• Rub the pork cuts thoroughly with the achiote marinade, ensuring even coverage on all surfaces.
• Allow the pork to marinate overnight in the refrigerator for deeper flavor absorption.

3- Assemble the Cooking Pot:

• Line the interior of a large clay cooking pot with banana leaves, covering the bottom and sides completely.

4- Arrange Pork:

• Place the marinated pork pieces inside the banana leaf-lined pot.

5- Add Liquid Marinade:

• Pour additional marinade over the pork, using a strainer for a smooth liquid.

6- Cover the Pork:

• Place more banana leaves over the pork to ensure complete coverage.

7- Seal the Pot:

• Place a heavy clay lid onto the pot to seal it tightly.

8- Prepare the Pib:

• Dig an underground pit, build a fire with wood or charcoal, and allow it to burn down to hot coals.

9- Cook in the Pib:

• Carefully place the sealed clay pot onto the hot coals.
• Cover the pot with dried palm fronds or leaves, then bury it by shoveling earth over the top.
• Allow it to roast for approximately 4 hours.

10- Retrieve and Shred:
- Unearth the pot, lift the lid, and shred the tender pork using tongs or forks.

11- Prepare Pickled Onion Garnish:
- Mix finely chopped red onion with chopped habanero and fresh bitter orange juice.
- Let it sit for at least 30 minutes to pickle.

12- Serve:
- Serve the shredded cochinita pibil on warm corn tortillas, garnished with pickled red onion.

Prep Time: 60 minutes
Cook Time: 4 hours
Total Time: 5 hours (excluding marination time)
Servings: Approximately 8 servings
Calories: 450 kcal
Proteins: 30g
Fats: 30g
Carbohydrates: 15g
Equipment: Large clay cooking pot with lid, clay mixing bowl, strainer, pib (underground oven), shovel, tongs

Cooking Tips

• Use banana leaves for moisture and flavor.
• Allow ample marination time for optimal taste.

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Cochinita Pibil