Level up your Taco Tuesday night and make this delectable Cochinita Pibil recipe!
Every time Taco Tuesday rolls around, I am always searching for the next protein I should make. After making carne asada and carnitas countless times, I couldn’t be more thrilled when I stumbled upon this pork cochinita pibil recipe.
For those of you who don’t know, cochinita pibil is a super flavorful and extremely delicious shredded pork dish. This traditional Mexican dish from the Yucatán Peninsula dates back to when the Mayans would cook whole pigs in underground pits lined with hot stones and mud. The pork is marinated in a mixture of citrus juices (typically orange and lime) and achiote paste, which gives it its signature bright orange-red color and earthy, slightly peppery flavor with hints of garlic.
Traditionally, the marinated pork was wrapped in banana leaves and cooked slowly in underground ovens. The ovens were called “pibs,” which is where the name comes from: “Cochinita” means “little pig,” and “pibil” refers to the pit cooking method. Wrapping the pork in banana leaves imparted additional flavor and helped keep the meat incredibly moist during the long, slow cooking process. Nowadays, just like in this recipe, this dish is typically wrapped in aluminum foil instead of banana leaves and is cooked in the oven. But the essence remains the same: tender, flavorful pork seasoned with a bold achiote paste. Try making this the next time you’re craving the earthy, peppery flavor of achiote paste and succulent richness of slow-roasted pork shoulder.
What is achiote paste?
Achiote paste is a seasoning paste made from ground annatto seeds (sometimes referred to as achiote seeds). The paste has a distinctive dark red, rusty color and a strong nutty smell. It provides both an intense amount of flavor and that characteristic orange-red color to dishes like this cochinita pibil recipe.
The flavor profile is earthy and nutty with subtle hints of pepper. It is often mistaken for being spicy; however, it more so adds a pleasant heat alongside a depth and complexity. Besides ground annatto seeds, commercial achiote paste typically contains other spices such as cumin, coriander, oregano, and garlic, all bound together into a dense, clay-like paste. You can find it throughout Mexican grocery stores, typically sold in small rectangular blocks wrapped in plastic.
How do I store leftovers?
If you have any leftovers of this cochinita pibil, you can store them in an airtight container in the refrigerator for up to 3 days. If you want to store it in the freezer, be sure to let the cooked, shredded pork cool completely, then freeze it with the pan juices in freezer bags or containers for up to 2 months. To reheat, thaw overnight in the refrigerator and gently warm it in a lightly oiled pan over medium heat or in the microwave, adding a splash of water or broth if needed. Whether it’s frozen or refrigerated, the reheating method remains the same. The pork will retain its flavor and tenderness when properly frozen and reheated.
Serving suggestions
This pork cochinita pibil is the perfect protein to make for Taco Tuesday. Whenever I make a shredded pork dish, I will always serve it alongside some warm corn tortillas or a batch of these tasty Flour Tortillas. Make the dinner even better by whipping up a pot of Refried Black Beans, this Mexican Rice, and a bowl of spicy Salsa. Oh, and don’t forget your greens! I recommend pairing this recipe with this Avocado Salad or this delicious Chopped Salad. If you’ve got any steam left in your engine for dessert, try making a tray of these mouthwatering Gluten-Free Chocolate Chip Cookies.
Ingredients
- 1 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lime juice
- 1 package achiote paste 3.5 ounces
- 2 whole garlic cloves
- 1/2 teaspoon ground cumin
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 4 pounds pork shoulder cut into 2-inch chunks
- Warm corn tortillas for serving
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- In a blender, combine the orange juice, lime juice, achiote paste, garlic cloves, ground cumin, and a pinch each of kosher salt and freshly ground black pepper. Blend until smooth.
- Place the pork chunks in a non-reactive container. Pour the marinade over the pork and mix well so every piece is coated. Cover and refrigerate for at least 6 hours or overnight for best flavor.
- Preheat your oven to 325°F. Transfer the marinated pork and its juices to a baking dish. Cover tightly with aluminum foil and bake for 3 to 4 hours, until the pork is tender and shreds easily with a fork.
- Remove the dish from the oven. Use two forks to shred the pork and mix it with the pan juices. Serve the pork on warm corn tortillas and garnish with chopped cilantro and a squeeze of lime.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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