Cochinita Pibil
A dish where banana leaves and pork shoulder do the work.
contains glutencontains meat
Ingredients
US
Metric
- 2 banana leaves, flame-softened
- 1495 g pork shoulder
- 500 g pork loin with ribs
- 200 g achiote paste (annatto paste, commercial is fine)
- 240 ml sour orange juice (or ½ cup vinegar + ½ cup regular orange juice)
- 1 ml ground cumin
- 5 ml dried oregano
- 5 ml white pepper powder
- 2 ml black pepper powder
- 2 ml ground cinnamon
- 5 allspice berries, coarsely ground
- 3 garlic cloves, minced
- 2 ml chile piquín
- Salt to taste
- 130 g lard
- 8 radishes, washed and finely chopped
- 1 small red onion, finely chopped
- 4 habanero chiles, finely chopped
- 120 ml finely chopped cilantro
- 240 ml sour orange juice (or vinegar)
- Salt to taste
Steps
- Line a baking dish with banana leaves, letting them overhang the sides. Place pork on the leaves.
- Dissolve achiote paste in sour orange juice and mix in all spices. Coat the pork thoroughly with this marinade.
- Marinate in refrigerator for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Pour melted lard over the marinated pork.
- Wrap tightly in banana leaves, cover with aluminum foil, and bake for 1½ hours or until meat is fork-tender and almost falling apart.
- For the salsa, mix all ingredients and let rest for at least 3 hours.
- Shred the cooked pork and serve wrapped in the same banana leaves, accompanied by the salsa and fresh tortillas.
Nutrition (estimated, per serving)
| Calories | 1762 |
|---|---|
| Protein | 27.0 g |
| Fat | 169.3 g |
| Carbs | 33.8 g |
| Fiber | 2.8 g |
| Sodium | 5210 mg |
Source
based.cooking (community recipes, public domain) — unlicense