Main meal

Cochinita Pibil (Mexico)

Name: Cochinita Pibil (Mexico)
Ingredients: 800g pork shoulder; 75g achiote paste; Juice of 2 oranges; Juice of 2 limes; 3 garlic cloves; 1 tsp dried oregano; 1 tsp cumin; 1 red onion, thinly sliced; 2 tbsp cider vinegar; Corn tortillas, to serve

Posted by Sarah Allsop

4.7 / 5 from 3 reviews

Serves: about 6 people. Portion size: about 300g per person. Slow-cooked citrus pork. Nutrition is estimated per 100g of finished pork.

Main mealcitrusmexicanporkslow cookedDairy freeEgg freeGluten freeNut free

Free from

Dairy freeEgg freeGluten freeNut free

Known allergens

None flagged

Estimated Nutrition (per 100g finished recipe)

Calories: 213 kcal
Protein: 16.6 g
Carbohydrate: 4.2 g
of which sugars: 2.7 g
Fat: 14.2 g
of which saturates: 4.9 g
Fibre: 0.6 g
Salt: 0.58 g

Ingredients

800g pork shoulder
75g achiote paste
Juice of 2 oranges
Juice of 2 limes
3 garlic cloves
1 tsp dried oregano
1 tsp cumin
1 red onion, thinly sliced
2 tbsp cider vinegar
Corn tortillas, to serve

Method

Blend achiote paste with citrus juices, garlic, oregano, and cumin.

Coat the pork in the marinade and chill for at least 2 hours.

Wrap in baking paper or foil and roast covered at 160C/140C fan for 3-4 hours until shreddable.

Shred the pork into the juices.

Quick-pickle red onion with vinegar and a pinch of salt.

Serve pork with pickled onion and corn tortillas.

Reviews

4 / 5

The flavour was very good, although I found the texture better after a few extra minutes cooking.

Marcia Campbell

5 / 5

The texture was spot on and the recipe notes were useful.

Robyn Baker

5 / 5

A very approachable version. It felt authentic enough but still practical for a home kitchen.

Andy Robins