Mexican · Dinner
Slow-Braised Yucatecan Pork Shoulder
Cochinita Pibil Tradicional
Yucatecan slow-braised pork shoulder marinated in achiote, sour orange, and aromatics, traditionally pit-cooked but here oven-braised in banana leaf until silky and shreddable, served with pickled red onion.
$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
890Calories
48gProtein
32gFat
98gCarbs
8gSugar
6gFiber
1240mgSodium
105mgChol
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Instructions
1
Prep
Whisk achiote paste with orange juice, lime juice, vinegar, minced garlic, cumin, oregano, allspice, cloves, cinnamon, salt, and pepper until smooth. Toss pork to coat, rest 15 minutes. Combine red onion, lime juice, oregano, and salt; scrunch and set aside. Pass banana leaves over low flame 10 seconds per side until pliable.
2
Wrap
Set banana leaves on parchment, brush centres with oil. Layer white onion across centres, top with marinated pork and all marinade, dividing evenly between the two leaves. Tuck bay leaves and habanero halves between pork in each parcel. Fold long sides up to meet, fold short ends to seal. Wrap parchment tightly around each parcel.
3
Bake
Preheat oven to 165C (325F). Place both parcels seam-side down in a covered baking dish. Bake tightly covered 75 minutes at 165C until steamy, leaves darkly fragrant, pork shreds easily under light pressure.
4
Plate
Open parcels on plates, carefully discarding bay leaves and habanero. Shred pork in parcels, mixing with juices. Arrange rice alongside each portion, top cochinita with pickled red onion, avocado slices, and cilantro. Serve in open leaves with tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) pork shoulder
- 6 tbsp achiote paste
- 180ml (3/4 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 60ml (1/4 cup) white vinegar
- 8 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground allspice
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 2 banana leaves
- 1 white onion
- 6 bay leaves
- 1 habanero chile
- 2 tbsp neutral oil
- 160g (5.6 oz) red onion
- 1 tsp dried oregano
- 240g (8.5 oz) white rice
- 6 corn tortillas
- 120g (4.2 oz) avocado
- 4 tbsp fresh cilantro
- 1 lime