Cochinita Pibil

This cochinita pibil recipe makes the best pulled pork for tacos, burritos, tortas and more, uniquely flavored with achiote. It is classic Mexican cooking at its finest.

It's taco time in the Chili Pepper Madness kitchen today, my friends. It's always a good time for taco. Or burritos. Or just about any kind of Mexican food, which is one of my personal favorites in the world.

Today, we cook pork, and I make a traditional Mexican dish that is HUGE in flavor and unlike any pork you have had before. It is called Cochinita Pibil, and you will love it.

Have you ever tried cochinita pibil? You're in for a treat!

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What is Cochinita Pibil

Cochinita pibil is a classic Mexican recipe from the Yucatan of pork marinated with flavorful achiote seeds, bitter orange and lots of spices, then slowly cooked until the fork is tender. Traditional cochinita pbil requires roasting a whole young pig that is marinated and wrapped in banana leaves – "Cochinita" means "baby pig" until the meat is easily pulled apart.

The meat is traditionally served with pickled red onions and heated tortillas, though you can serve it as you please.

This recipe is much easier and clearer in the home kitchen using easy-to-find pork shoulders that shred perfectly, though rubbed with a homemade achiote paste and then marinated for exceptional flavor.

I skip the banana leaves as they are difficult for me to find, though you can use them if you want. See the recipe notes section on how to use banana leaves.

Let's talk about how to make cochinita pability, shall we?

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Cochinita Pibil Ingredients

  • FOR ACHIOTE PASTE
  • 1/4 cup annatto seeds (achiote seeds) (1 ounce / weight / 28 grams)
  • 1 tablespoon Mexican oregano
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorn
  • 1 clove (use 2 if you love cloves)
  • Salt to taste
  • 1 spicy chili pepper (optional – use a jalapeno for a touch of heat, serrano pepper for warmer or habanero pepper for a good level of heat)
  • 6 cloves of garlic
  • 1/2 cup bitter orange juice (or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar)
  • FOR COCHINITA PIBIL
  • 3 pound pork shoulder (you can go up to 4 or 5 pounds)
  • 1-1 / 2 cups of sour orange juice (or use 1 cup of orange juice + 1/2 cup of lime juice) (this is in addition to the juices used for the marinade)
  • AT YOUR SERVICE
  • Pickled red onion
  • Sliced ​​pepper
  • lime Wedges
  • Spicy chili flake
  • Heated tortillas

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How to make Cochinita Pibil – the recipe method

FOR ACHIOTE PASTE

Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt for a food processor or blender. Process of breaking everything apart. You can also use a mortar and pestle to grind them up.

Add garlic, orange juice, lime juice and vinegar. Process for forming a thick paste. See my achiote pasta recipe for additional tips.

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FOR COCHINITA PIBIL

Bring the pork shoulder to room temperature. Cut it into 2 inch cubes and place in a bowl.

Rub it sliced ​​pork down thoroughly with the achiote paste. Pour in the remaining citrus juices to cover the pork. Cover bowl and refrigerate in refrigerator. Marinate for at least 4 hours or overnight for more flavor penetration.

FOR OVEN COOKING

Preheat your oven to 150 ° C. Add the marinated pork with marinade to a large baking dish or pan. Add 1/2 cup of water and cover. Use the pot lid or covered with aluminum foil. Slowly fry for 4 hours or until the meat is tender and simmer lightly with a fork.

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TO THE OVEN STOP

Add the marinated pork with marinade for a large saucepan or Dutch oven. Add 1/2 cup of water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is tender and lightly shredded with a fork.

FOR SLOW COOKER OR CROCK POT

Add the marinated pork with marinade for your slow cooker. Add 1/2 cup of water and cover. Cook slowly for 5 hours on low heat or 8 hours on high heat, or until the meat is tender and lightly shredded with a fork.

AT YOUR SERVICE

shred cochinita pibil (cooked pork) with forks.

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Serve on heated tortillas topped with pickled red onions, lime wedges, sliced ​​peppers, spicy chili flakes or your own favorite filling.

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Boom! Done! Easy enough to make, isn't it? I love easily. I tell you, this is Mexican cuisine at its finest. We both love the cochinita pibil for its unique flavor. It is unlike anything you get with most pulled pork recipes or other Mexican cooking. So delicious.

Recipe tips and notes

  • More flavor penetration. Cut the pork shoulder into smaller cubes to allow the marinade to penetrate even further into the meat.
  • Banana Leaf. Traditional cochinita pibil requires wrapping pork in banana leaves for marinating and cooking. The leaves offer a subtle flavor. If you want to use them, you can put banana leaves on the bottom a roasting pan or your Dutch oven / large pot, add meat and marinade, fold the leaves over to cover it. Then continue cooking.

That's it, my friends. I hope you enjoy my cochinita pibil recipe. Tell me if you make it. I would love to hear how it turned out for you. Keep it spicy!

Patty's perspective

About a year ago, we discovered a new favorite Mexican restaurant. I had tried a variety of things and then discovered their Cochinita Pibil tacos. Ever since that's the only thing I order and I ask for it like no other. It is so different from the Mexican style pulled pork we are used to in the US. It has such a unique flavor. I bugged Mike like crazy for doing it and perfecting it. And unfortunately, it has finally happened. I hope you try it and love it as much as I do.

Try some of my other popular recipes

Cochinita pibil (shredded pork) tacos, ready to serve "width =" 1200 "height =" 1800 "srcset =" https://www.chilipeppermadness.com/wp-content/uploads/2020/04/Cochinita-Pibil- Recipe6 .jpg 1200w, https://www.chilipeppermadness.com/wp-content/uploads/2020/04/Cochinita-Pibil-Recipe6-500x750.jpg 500w, https://www.chilipeppermadness.com/wp-content/ uploads /2020/04/Cochinita-Pibil-Recipe6-683x1024.jpg 683w, https://www.chilipeppermadness.com/wp-content/uploads/2020/04/Cochinita-Pibil-Recipe6-100x150.jpg 100 w, https : / /www.chilipeppermadness.com/wp-content/uploads/2020/04/Cochinita-Pibil-Recipe6-768x1152.jpg 768w, https://www.chilipeppermadness.com/wp-content/uploads/2020/04/ Cochinita- Pibil-Recipe6-1024x1536.jpg 1024w "sizes =" (max width: 1200px) 100vw, 1200px

Do you have questions? Ask loose! I'm happy to help. If you enjoy this recipe, I hope you will leave a comment for some STARS. Share it on social media too. Don't forget to tag us on #ChiliPepperMadness. I will definitely share it! Thanks! – Mike H.

Cochinita Pibil recipe

This cochinita pibil recipe makes the best pulled pork for tacos, burritos, tortas and more, uniquely flavored with achiote. It is classic Mexican cooking at its finest.

Prep Time15 minutes

Cooking time 4 hours

Marination time 4 hours

Course: Main courses

Food: American, Mexican

Keywords: achiote, pork shoulders, pulled pork, tacos

Servings: 8

Calories: 179kcal

FOR ACHIOTE PASTE

  • 1/4 cup annatto seeds achiote 1 ounce / weight / 28 grams
  • 1 tablespoon Mexican oregano or use Italian oregano
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorn
  • 1 bold use 2 if you love carnations
  • Salt to taste
  • 1 spicy chili pepper optional – use a jalapeno for a touch of heat, serrano pepper for hotter or habanero pepper for a good level of heat
  • 6 cloves of garlic
  • 1/2 cup bitter orange juice or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar

FOR COCHINITA PIBIL

  • 3 pound pork shoulder you can go up to 4 or 5 pounds
  • 1-1 / 2 cups sour orange juice or use 1 cup orange juice + 1/2 cup lime juice (this is in addition to the juice used for the marinade)

AT YOUR SERVICE

  • Pickled red onion
  • Sliced ​​pepper
  • lime Wedges
  • Spicy chili flake
  • Heated tortillas

FOR ACHIOTE PASTE

  • Add annatto seeds (achiote), oregano, cilantro, cumin, peppercorns and salt to a food processor or blender. Process of breaking everything apart. You can also use a mortar and pestle to grind them up.

  • Add the garlic, orange juice, lime juice and vinegar. Process for forming a thick paste.

FOR COCHINITA PIBIL

  • Bring the pork shoulder to room temperature. Cut it into 2 inch cubes and place in a bowl.

  • Rub the sliced ​​pork thoroughly down with the achiote paste. Pour in the remaining juices to cover the pork. Cover bowl and refrigerate in refrigerator. Marinate for at least 4 hours or overnight for more flavor penetration.

FOR OVEN COOKING

  • Heat your oven to 150 ° C. Add the marinated pork with marinade to a large baking dish or pan. Add 1/2 cup of water and cover. Bake for 4 hours or until the meat is tender and lightly shredded with a fork.

TO THE OVEN STOP

  • Add the marinated pork with marinade in a large saucepan or Dutch oven. Add 1/2 cup of water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is tender and lightly shredded with a fork.

FOR SLOW COOKER OR CROCK POT

  • Add the marinated pork with marinade to your slow cooker. Add 1/2 cup of water and cover. Cook for 5 hours on low heat or 8 hours on high heat, or until the meat is tender and lightly shredded with a fork.

AT YOUR SERVICE

  • Shred cochinita pibil (boiled pork) with forks. Serve on heated tortillas topped with pickled red onions, lime wedges, sliced ​​peppers, spicy chili flakes or your own favorite filling.

Calories calculated without tortillas for serving. Instead of tortillas, serve your cochinita pibil on torta bread for sandwiches. Delicious. Heat Factor: Mild unless you add some hot peppers in the achiote paste. Traditional cochinita pibil is not meant to be spicy.

Calories: 179kcal | Carbohydrates: 6g | Protein: 21g | Fat: 8g | Saturated fat: 3g | Cholesterol: 70 mg | Sodium: 81 mg | Potassium: 469 mg | Fiber: 1g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 25 mg | Calcium: 40 mg | Iron: 2 mg

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