Cochinita Pibil


Cochinita Pibil

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Indulge in the vibrant flavors of Yucatan with every bite of Cochinita Pibil, a slow-cooked pork dish marinated in citrus and achiote. Transport your guests on a culinary journey with this authentic Mexican delight.


For the Fried Chicken:
2lb pork shoulder
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tablespoons achiote paste
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 garlic cloves, minced
1/2 small red onion, chopped
1/4 cup white vinegar
2 bay leaves
Banana Leaves

For the Xnipec:
1 small red onion, finely chopped
1 small habanero pepper, finely chopped
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
Salt, to taste

For Serving:
Street style tortillas, warmed
Pickled onion

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In a large mixing bowl, combine the orange juice, lime juice, achiote paste, oregano, cumin, coriander, salt, cinnamon, allspice, garlic, and red onion. Whisk until well combined.

Add the pork, coat with the marinade. Wrap in a banana leaf, tie with twine and refrigerate for at least 24 hours.

Preheat the oven to 325°F and roast the pork in the oven for 3-4 hours, or until the pork is tender and falls apart easily.

While the pork is cooking, prepare the xnipec. In a small mixing bowl, combine the chopped red onion, habenero pepper, lime juice, chopped cilantro, and salt. Stir to combine.

Once the pork is done cooking, remove it from the oven and shred it with a fork. Discard the bay leaves.

To serve, spoon some of the shredded pork onto a mini tortilla and top with a spoonful of xnipec and cilantro. Repeat with the remaining tortillas and pork.