CookPal AI
Cochinita Pibil

Cochinita Pibil

Cost $25, save $15

Source: Recommended by CookPal

  • 120 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Pork

    • 🐖 2 pounds pork butt roast with bone

  • Marinade

    • 2 tablespoons achiote paste
    • 🍊 ⅓ cup orange juice
    • 🍋 ⅔ cup fresh-squeezed lemon juice
    • 2 habanero peppers, seeded and chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon chili powder
    • 1 teaspoon ground coriander
    • 🧂 Salt to taste
    • Pepper to taste

  • Sauce

    • ½ cup red wine vinegar
    • 🧅 2 red onions, sliced into rings

STEPS

1

Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside.

2

Mix orange juice, lemon juice, habanero peppers, cumin, paprika, chili powder, coriander, salt, and pepper in a large bowl. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.

3

Preheat the oven to 325°F (165°C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

4

Bake for about 2 hours, or until the meat falls off the bone. Alternatively, bake in a 200°F (95°C) oven for 4–5 hours or use a slow cooker without the foil or leaves.

5

While the pork is cooking, bring red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender.

6

Pour the onion sauce over the cooked pork and serve with white rice and corn tortillas.

NUTRIENTS

Per 1 serving

🔥

222

Calories

  • 19
    Protein
  • 10
    Carbs
  • 12
    Fats

💡 If available, use Seville orange juice for a more authentic flavor.For a milder dish, reduce the quantity of habanero peppers.Cook the meat at a lower temperature for longer for even more tender results.Serve with rice, tortillas, and a side salad for a complete meal.