Cochinita Pibil
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Category
Dinner
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Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
3-4 pounds pork shoulder
1 cup orange juice, freshly squeezed if possible
1/2 cup lime juice, juice of 4-5 limes
1 teaspoons salt
3 ounces of red achiote paste, available in Latin markets
Pickled red onions , for garnish
Dry Mexican cheese , for garnish
Chopped cilantro, for garnish
Lime wedges, for garnish
Directions
The night before or the morning of that you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains.
Cut the pork into chunks of about 2 inches square. Don’t trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive container, then pour over the marinade mixture.
Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.
Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325 degrees F.
Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal.
Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake at 325 degrees F for at least 3 hours.
You want it pretty much falling apart, so start checking at the three-hour mark.
When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet.
Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.
