adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cochinita Pibil
Cochinita Pibil
0 Likes
Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
550 minutes
Succulent Mexican pulled pork marinated in achiote paste, orange juice, and lime - perfect for creating delicious and flavorful tacos!
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 (rojo) achiote paste , available in Latin markets
  • Pickled red onions (optional), for garnish
  • Dry Mexican cheese (queso seco), for garnish
  • Chopped cilantro, for garnish
  • Lime wedges, for garnish
Instructions:
  • Mix achiote paste, orange juice, lime juice, and salt in a blender until combined. Pour the marinade over pork chunks in a non-reactive container. Chill in the fridge for at least 6 hours, up to 24 hours.
  • Plan ahead for this flavorful dish that requires baking for 3 to 4 hours. Preheat your oven to 325°F. Line a large casserole with a double layer of heavy-duty foil for a good seal. For an added touch, consider using banana leaves instead of foil for a traditional twist. Remember to heat the leaves to make them pliable. Place the pork and marinade in the casserole, seal tightly with foil, and bake at 325°F for a minimum of 3 hours, checking for tenderness around the three-hour mark.
  • After the pork is tender, remove it from the oven and unwrap. Transfer the meat to a bowl using a slotted spoon, then shred it using two forks. For added flavor, generously coat the meat with sauce. Enjoy over rice with cilantro, lime wedges, and crumbled queso seco. Pickled red onions make a fantastic optional garnish.

Similar Recipes