Cochinita pibil recipe

Savor the rich flavors of this traditional dish!

240 minmedium9 ingredients

Ingredients

• 1200 g pork shoulder
• 200 ml orange juice
• 50 ml lime juice
• 100 g achiote paste
• 4 garlic
• 2 bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 2 banana leaves

How to make Cochinita pibil

1. Preheat your oven to 150°C (300°F) to ensure it's ready for baking.
2. Blend 50 ml of orange juice, 50 ml of lime juice, 100 g of achiote paste, 4 minced garlic cloves, 1 tablespoon of salt, and 1 teaspoon of black pepper until smooth and well combined.
3. Take the 1 kg pork shoulder and coat it thoroughly in the blended marinade, letting it sit for at least 2 hours while turning occasionally to absorb the flavors.
4. Prepare 5 large banana leaves by laying them flat; place the marinated pork in the center and wrap the leaves around the pork tightly for cooking.
5. Position 3 bay leaves on top of the wrapped pork, then cover the banana leaves securely with aluminum foil to trap the moisture inside.
6. Place the wrapped pork in the oven and bake for 3 hours, checking for tenderness as it cooks and becomes easy to shred with a fork.
7. After cooking, remove the pork from the oven and let it rest for 15 minutes before unwrapping it from the banana leaves.
8. Shred the pork using two forks, then serve it warm with your choice of sides.

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