Cochinita pibil is a Mecian dish, which won’t leave you and your guests or family members indifferent. It takes some time to marinade and cook it, but you will be able to keep the dish in the fridge for several days afterwards. Consider the ingredients listed below and cook the dish right away!
- pork shoulder : 2 kg
- orange juice : 1 cup (freshly squeezed)
- lime juice : 0.5 cup
- salt : 1 tsp
- red achiote paste : 3 oz.
- pickled red onions : 50 g (for garnish, optional)
- queso seco : 50 g (dry Mexican cheese, for garnish)
- cilantro : 2 Tbsp (chopped, for garnish)
- lime : 2 piece (wedges, for garnish)
Stages of cooking
Start cooking the dish with making the marinade. To do that, take a bowl and mix lime juice, orange juice, salt and the achiote paste in it. Blend the ingredients well.
Now, cut the pork into chunks, but don’t trim the fat. Put the pieces into a glass, plastic or stainless steel container, pour with the marinade, mix well, cover and leave in the fridge overnight.
Lay the baking pan with 2 or 3 layers of foil. Spoon the pork with the marinade inside the foil and wrap it tightly. Heat the oven to 162 C (325 F) and bake the pork for about 3-4 hours.
As soon as the pork becomes soft, take it out of the oven and unwrap the foil. Remove the meat into the bowl and shred it with 2 forks. Pour the sauce over the meat. This will make it softer. Serve with rice or any other side dish of your choice. Pickled red onions are a traditional garnish to cochinita pibil, and if you like the product, you are welcome to serve it as well. Enjoy!