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Yucatecan Cochinita Pibil (Slow-Braised Pulled Pork in Earthy Achiote, Citrus and Spices)
The legendary crown of Mayan-Yucatecan gastronomy: tender pork slow-roasted in an earthy ruby marinade of achiote paste, bitter citrus juices, and Mexican oregano until falling apart, served with pickled red onions.
Prep
20 min
Cook
90 min
Total
110 min
Oven
160Ā°C (140Ā°C vent.)
Ingredients
servings
6
- Pork shoulder or butt, cut into large 5-cm chunks1000 g
- Achiote paste (recado rojo)80 g
- Fresh orange juice150 ml
- Fresh lime juice80 ml
- White wine vinegar2 tbsp
- Garlic cloves, crushed6 clove
- Dried Mexican oregano1 tbsp
- Ground cumin1 tsp
- Thinly sliced red onions quick-pickled in lime juice1 pc
- Salt1 tbsp
Preparation Steps
1
Preheat oven to 160Ā°C. Blend achiote paste with orange juice, lime juice, vinegar, garlic, oregano, cumin, and salt into a smooth, vibrant red marinade.
5 min timer
2
Place pork chunks in a heavy Dutch oven, pour marinade all over meat to coat completely, and seal tightly with lid or double foil.
5 min timer
3
Bake at 160Ā°C for 90 minutes until meat is meltingly tender and shreds effortlessly with two forks. Shred pork, mix with the rich pan juices, and serve in warm tortillas topped with lime-pickled red onions.
90 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
36g
Carbohydrates
9g
Fat
26g
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
