Cochinita Pibil

Name: Cochinita Pibil
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 lb, cut into 2-inch chunks pork shoulder, boneless; 3.5 oz block achiote paste; 3/4 cup fresh orange juice; 1/4 cup fresh lime juice; 1/4 cup fresh grapefruit juice; 2 tbsp white vinegar; 6, peeled garlic cloves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 2 large, thawed banana leaves; 1 large, thinly sliced red onion; 1, thinly sliced habanero chile; 18, warmed corn tortillas; 1.5 tbsp fine sea salt

The Yucatecan slow-roast — pork shoulder marinated in achiote and bitter orange, wrapped in banana leaves, and braised until it shreds into burnished, citrus-stained strands. Crowned with pickled red onions stained fuchsia by habanero.

gluten-free
dairy-free
nut-free
egg-free
high-protein
contains-meat

Ingredients

pork shoulder, boneless3 lb, cut into 2-inch chunks
achiote paste3.5 oz block
fresh orange juice3/4 cup
fresh lime juice1/4 cup
fresh grapefruit juice1/4 cup
white vinegar2 tbsp
garlic cloves6, peeled
ground cumin1 tsp
dried Mexican oregano1 tsp
banana leaves2 large, thawed
red onion1 large, thinly sliced
habanero chile1, thinly sliced
corn tortillas18, warmed
fine sea salt1.5 tbsp

Steps

Blend the marinade ingredients.
Blend achiote paste, orange juice, lime juice, grapefruit juice, garlic, cumin, oregano, and 1 tbsp salt until smooth and the color of brick.
Toss pork with marinade.
Toss the pork chunks with the marinade in a large bowl, coating every surface. Cover and refrigerate at least 4 hours, ideally overnight.
Heat oven and soften banana leaves.
Heat oven to 325°F. Pass the banana leaves over an open flame for a few seconds per side until they soften and turn glossy green.
Line Dutch oven and add pork.
Line a Dutch oven with the banana leaves, leaving long overhang. Pour in the pork and all marinade. Fold the leaves over to enclose. Cover with a tight lid.
Braise pork until tender.
Braise for 3 to 3.5 hours, until the pork shreds with no resistance from a fork.
Make pickled onions.
While the pork cooks, combine sliced red onion, habanero, vinegar, remaining lime juice, and 1/2 tsp salt. Let pickle at room temperature, tossing occasionally.
Shred pork in juices.
Unwrap the banana leaves. Shred the pork directly in its juices with two forks. Taste and adjust salt.
Serve with pickled onions.
Serve in warm corn tortillas, topped with the magenta pickled onions and habanero.

Nutrition

Nutrition, per serving. 485 calories. Protein 42.3 grams, 33 percent. Carbs 12.7 grams, 10 percent. Fat 32.1 grams, 57 percent. Fiber 2.3 grams, sugar 3.1 grams, saturated fat 11.4 grams, sodium 1020 milligrams. Estimated from ingredients.