Mexican
Cochinita Pibil
“A luscious, achiote-marinated pork shoulder slow-cooked in banana leaves, offering a tangy citrus undertone from sour oranges.”
Hard12 hours
Where it comes from
Cochinita Pibil hails from the Yucatán Peninsula, a region rich in Mayan culinary heritage, where the ancient pit-cooking method (pib) was traditionally employed.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Prepare the achiote marinade by blending achiote paste with sour orange juice, garlic, cumin, black pepper, and salt.
- 2
Rub the pork shoulder thoroughly with the marinade and let it sit overnight for deep flavor infusion.
- 3
Wrap the marinated pork in banana leaves and place it in a baking dish or pit.
- 4
Slow-cook the pork to tender perfection, traditionally in a pit or oven for several hours.
- 5
Serve with pickled red onions, lime, and fiery habanero on the side.
