Mexican Cochinita Pibil – Slow-Roasted Pork
A Yucatan specialty, pork marinated in achiote paste, sour orange juice, and spices, wrapped in banana leaves, and slow-roasted until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves for wrapping (optional)
* Salt and pepper
Instructions:
1. Blend achiote, citrus juice, garlic, cumin, salt, and pepper to make marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and roast at 160°C (320°F) for 3–4 hours until tender.
4. Shred and serve with pickled onions and corn tortillas.
Mexican Tip:
If banana leaves are unavailable, use foil and baste regularly.
A Yucatan specialty, pork marinated in achiote paste, sour orange juice, and spices, wrapped in banana leaves, and slow-roasted until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves for wrapping (optional)
* Salt and pepper
Instructions:
1. Blend achiote, citrus juice, garlic, cumin, salt, and pepper to make marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and roast at 160°C (320°F) for 3–4 hours until tender.
4. Shred and serve with pickled onions and corn tortillas.
Mexican Tip:
If banana leaves are unavailable, use foil and baste regularly.
Mexican Cochinita Pibil – Slow-Roasted Pork
A Yucatan specialty, pork marinated in achiote paste, sour orange juice, and spices, wrapped in banana leaves, and slow-roasted until tender.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into chunks
* 3 tbsp achiote paste
* 1 cup sour orange juice (or orange + lime juice)
* 4 garlic cloves, minced
* 1 tsp cumin
* Banana leaves for wrapping (optional)
* Salt and pepper
Instructions:
1. Blend achiote, citrus juice, garlic, cumin, salt, and pepper to make marinade.
2. Marinate pork overnight.
3. Wrap pork in banana leaves and roast at 160°C (320°F) for 3–4 hours until tender.
4. Shred and serve with pickled onions and corn tortillas.
Mexican Tip:
If banana leaves are unavailable, use foil and baste regularly.
