Cochinita Pibil

Foodbuzz dinner
[donotprint]First of all, I want to thank everybody who left a message on my last post. It is very comforting to know that there are people out there that truly care about other. That has made my mourning a lot easier. I thank you all from the bottom of my heart.

Hopefully this week I will catch up with everything that was unattended last week. So let’s get down to business. That here means food! Several months ago I blogged about a typical Mayan dish that was one of my favorites when I was growing up, chicken legs in achiote sauce. Achiote is a common sauce in the Yucatan peninsula. Many dishes are prepared with it, but the most commonly known is probably Cochinita Pibil. Cochinita (roughly translated little or baby female pig) is a slow-roasted pork dish with a strong acidic taste from bitter orange juice, usually Seville oranges. The preparation of this dish is simple. However, to obtain better results the meat must be marinated for at least 4 hours, some experts in Yucatan food recommend marinating it for 24 hours. I made this dish a couple of weeks ago with some minor changes on the preparation, but the result was a very delicious and tender Cochinita.[/donotprint]

Cochinita Pibil
Makes 4-6 servings
Prep time 10 minutes plus 4 to 24 hours to marinate
Cooking time 2 1/2 hours

For this recipe you will need:

  • 2 1/2 lbs pork shoulder
  • 1 TBSP annatto seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • 1 tsp whole allspice
  • 1 chile ancho, deveined and seeded
  • 4 garlic cloves, minced
  • 1/2 cup fresh bitter orange juice (Seville Orange)*
  • 1/4 cup vinegar
  • salt and pepper

Pickled onions:

  • 1 red onion, sliced
  • 1/2 cup vinegar
  • 1/2 cup orange juice
  • 1/2 cup cilantro, finely chopped

*You can substitute bitter orange juice with 1/2 cup sweet orange juice and the juice of one lemon.

Preparation:

  1. Cut pork shoulder in 1 1/2 to 2″ cubes and season.
  2. Dry-toast annatto seeds, allspice, cumin, oregano and chile ancho in a heavy skillet over medium heat. Stir constantly until fragrant, around 2-3 minutes.
  3. Cool slightly and grind in a food grinder (I used my blender on high speed)
  4. In a large bowl whisk together spice mixture, garlic, vinegar and orange juice until well blended.
  5. Cover a baking dish with aluminum foil letting it hang over the sides so it can cover the pork.*
  6. Place pork on aluminum foil cover with the annatto sauce and mix well.
  7. Cover and marinate for at least 4 hours. 24 hours works best.
  8. Preheat oven to 250ºF (120ºC)
  9. Cook for 2 1/2 hours.
  10. Serve in tacos with pickled onions over fresh homemade corn tortillas.

Pickled onions:

  1. Mix red onion, vinegar, orange juice, cilantro and salt to taste and marinate for 4 hours.

About this recipe:

  • The original recipe calls for banana leaves instead of aluminum foil.
  • The pickled onions is originally a hot sauce. You might add 1 or 2 finely chopped habaneros and 1 chopped radish.

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If you are looking to impress a crowd, this is the perfect dish for it. This is authentic Mexican flavor.

¡Buen provecho!

24 Comments

  • I’m salivating while starring at the pictures of this meal! I definitely have to try out!

    Thanks for posting and sharing!

  • looks fabulous…some great bold flavors in that pork

  • Beautiful photo – I like the additions of orange juice and cilantro to the pickled onions.

  • Everything about this dish looks amazing, the ingredients, spices and color. I found your site on tastespotting…I will most definitely give this a try! A beautiful tasty meal!

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