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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.