Cochinita Pibil

Cochinita Pibil is a traditional Mexican dish with tender pork cooked with slowly to perfection with a marinade of acotic paste, citrus juices and a mixture of aromatic spices. It is wrapped in banana leaves and roasted to obtain a consistency from fusion in the mouth, perfect for combination with fresh corn tortillas, red onions in brine and spicy sauce!

Cochinita pibil slow roast in a large pot with banana leaves ready to be destroyed and served.

Cochinita Pibil was not something that grew by eating, but it quickly became one of the favorites. It is one of those infallible recipes that require a minimum effort but offers a large flavor – thanks to a marinated assassin and slow roasting (just like my recipe by Tacos al Pastore, Carnitas and Barbacoa).

I like to marinate the pig during the night, then let the oven do all the work, resulting in a crazy meal tasty with almost no practical time.

Because you will love this recipe

It is a dream from Makeead. The longer you marine, the better it becomes. Also, the leftovers are Surprising.
The flavor is unreal. The combination of acite, citrus fruits and slow cooking pork is substantially magical. It is the perfect balance between land, spicy and slightly sweet, with so many layers of flavors.
It is surprisingly simple. The marinade does all the hard work and the oven (or slow cooking) deals with the rest. This is a victory in my book.

What is Cochinita Pibil?

Cochinita Pibil is a classic Mexican dish of the Yucatán peninsula, known for its bold flavors and its rich story. The name translates approximately into “Little Pig” (Cochinita) which is cooked in a pit (Pibil).

Traditionally, the pork is marinated in a mix of acite and citrus fruits, wrapped in banana leaves and slowly cooked in an underground oven until it melts in the mouth. Since most of us don’t have a pit in our courtyard, the oven or slow cooking works as well!

Ingredients you need

Here is everything you need to make cochinita pibilo authentic and rich in flavor:

Ingredients for Cochinita Pibil on a table.

Achiate pasta: This key ingredient gives the plate its red-orange signature and earthly and pepper flavor. You can find it in the largest number of Hispanic grocery stores or in the international section of your local grocery store. You can also find it online.
Orange juice and lime: The perfect balance between sweetness and citrus fruits not only improves the flavor, but also helps to make the tender pig drop irresistibly.
Onion and garlic: Add depth and wealth to the marinade.
Kosher and Cumin salt: Achiate pasta is full of spices, so you just need a small amount of kosher and cumin salt to add extra flavor to the marinade.
Pork shoulder: Also known as pork butter, this cut is marbled by fat, making it perfect for the juicy pork and pull-apt.
Banana leaves (optional): Traditionally used to wrap the pig while cooking, banana leaves add thin and aroma sweetness – but don’t eat them! They are only by flavor and should be discarded after cooking. If you can’t find yourself close to you, it’s okay. They are not essential and you can do it without it.

More information on alehly pasta

Achoete pasta is a tasty mixture of grinded Annatto seeds (which give him that vibrant red-orange color), spices and other condiments. It is more commonly used in marinades and stewed, such as cochinita pibil or pibily chicken.

This ingredient is easy to use, cheap and widely available: you can find it onlinein Mexican food stores or in the international nave of most supermarkets.

Its unique flavor and consistency are difficult to replicate, but if you need a substitute, Goya seasoning It is the closest option. You can also create one of your grinding the Annatto seeds with spices for a homemade version.

How to do Cochinita Pibil

Marinata mixed for Cochinita Pibil in a blender.

Marinate. Blend the acite paste together, the orange juice, the lime juice, the onion, the garlic, the salt and the cumin until smooth.

Large pieces of pork shoulder in a bowl covered with marinade cochinita pibil.

Marinate the pig. Mix the pork shoulder and the marinade together in a large bowl until it is completely covered. Cover with plastic wrapping and marin in the refrigerator for at least 6 hours and up to 24 hours.

Cochinita Pibil wrapped in banana leaves in a large Dutch oven before being braised.

Organize The banana leaves in a Dutch oven or in a heavy bottom pot so that the bottom is completely covered and the leaves hang on the sides. Then add the marinated pork, including all the juices, in the Dutch oven and fold the banana leaves so that they completely cover the meat.

The cochinita cochinita pilbit slowed is destroyed with two forks.

Cover and cook For 3 and a half hours or until the pig is tender from Pull-Part.

Cochinita Pibil was destroyed and served by Tacos on Tortillas of corn with coriander and this fresco.

Shred The meat with a fork in a large bowl, add ⅓ cup of cooking liquid and servants.

Suggestions for recipes

Prepare the banana leaves. You can find banana leaves in most fresh or frozen Mexican food stores. If frozen, be sure to defrost at room temperature until it is flexible. Wash the banana leaves by cleaning with a damp cloth and remove any thick wood stems along the sides.
Can’t find banana leaves? All right. Although it is traditionally done with them, they are not essential. Just omettile and cook as indicated.
Take it a little crunchy Pouring an extra cooking liquid above the grated pig and grilling on a pan for about 5 minutes (just like in my Carnitas recipe).
Prepare in advance. The pig can be marinated for a maximum of 24 hours, so feel free to prepare it in advance for a delicious dinner.

Slow cooking and instant method

To do this in the slow potThe bottom and sides of the slow pot with banana leaves is below (if you use banana leaves), then add the marinated pig and all the marinas juices. Fold the excess banana leaves above the top of the pig and if necessary with an additional leaf. Cover and cook low for 8 hours or up for 4-5 hours. Brabbare and serve as direct.
To do it in the instant, Add everything to the instant dish except the banana leaves. Close the lid of the pressure cooker and move the valve to a sealing position. Press the manual cooking button or high pressure pressure and cook for 50 minutes. Leave the pressure of the pressure of course for 15 minutes, then release the remaining pressure using the vent valve.

Frequent questions

Is Cochinita Pibil spicy?

No. The acite gives him a rich and earthy flavor, but there is no warmth. If you want spices, serve with a spicy sauce or add a pair of serrano peppers or a marinated habanero pepper.

What is the difference between Carnitas and Cochinita Pibil?

Both are slow -cooking pork dishes, but the Carnitas are generally cooked in their fat (as confit), with consequent crunchy and caramelized edges with a distinctly salted, rich and salty flavor, while Cochinita Pibil is marinated in acite and many citrus fruits Giving him a spicy, earthy flavor and slightly sweet without crunchiness.

Ways to serve cochinita pibil

Memorizes, freezing and heating

Keep or freeze, Transfer the grated pig to an airtight container and refrigerate for a maximum of 5 days or freeze for a maximum of 3 months.

To heat, Heats in a pan over medium heat until hot or heat in the microwave at 1 minute intervals.

More Mexican recipes

Did you make this cochinita recipe pibil? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.

Cooking methodsPrevent the screen from becoming dark

Add the acite pasta, orange juice, lime juice, onion, garlic, salt and cumin with a large blender. Blend until smooth.
Add the pork shoulder cut on a large bowl or a pan and pour the marinade mixed above. Lancies together until a little coated. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and up to 24 hours.
Preheat the oven to 325 ℉. Place the banana leaves in a Dutch oven so that the bottom is completely covered and the leaves hang on the sides.
Pour the marinated pork, including all the marinade juices, in the Dutch oven, then fold in banana leaves so that they completely cover the meat.
Cover and cook for 3 and a half hours, or until the pig is tender from towing. (See notes for other cooking methods)
Remove from the oven and transfer the pig to a bowl with a perforated spoon.
Trust the meat with a fork and add a cup of cooking.
Serve in Tacos with hot corn tortillas, red onion in brine, fresco of this and chopped coriander.

Banana leaves: Although they are traditionally used, they are not essential to make delightful cochinita pibil at home and are optional. If you can’t find yourself close to you, you can get out of you and create the recipe as indicated.
Slow cooking method: Add everything to a large slow cooking pot, cover and cook the bass for 8 hours or top for 4-5 hours.
Instant Pot method: Add everything to the instant pot, except the banana leaves. Close the lid of the pressure cooker and move the valve to a sealing position. Press the manual cooking button or high pressure pressure and cook for 50 minutes. Leave the pressure of the pressure of course for 15 minutes, then release the remaining pressure using the vent valve.
Add a little crunchiness Pouring an extra cooking liquid above the grated pig and grilling on a pan for about 5 minutes.
Prepare in advance. The pig can be marinated for a maximum of 24 hours, so feel free to prepare it in advance for a delicious dinner.

Nutritional information is calculated automatically, so they should be used only as approximation.

Leave a comment and an evaluation of the stars below!

Photography by Ashley McLaughlin.