Cochinita Pibil

Yucatán slow-roasted pork marinated in achiote and sour orange, served with fiery pickled red onions.

TIME BREAKDOWN
Prep: 30 min
Cook: 3h 30m
Total: 4 hours (plus overnight marinating)
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 2kg boneless pork shoulder, cut into 6cm chunks
  • 4 tbsp achiote paste
  • Juice of 4 oranges
  • Juice of 3 limes
  • 3 tbsp white wine vinegar
  • 6 cloves garlic, peeled
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tsp fine salt
  • 2 pieces banana leaf, about 50cm square (frozen, from Asian supermarkets)
  • 2 red onions, thinly sliced
  • Juice of 3 limes, for pickling
  • 1 habanero or Scotch bonnet chilli, finely sliced (optional)
  • 24 small corn tortillas, to serve

Method

  1. Blend the achiote paste with the orange juice, lime juice, vinegar, garlic, cumin, oregano, allspice, cloves and salt until smooth.

  2. Coat the pork in the marinade, cover and chill for at least 8 hours, ideally overnight.

  3. Preheat the oven to 150°C (130°C fan). Soften the banana leaves by passing them over a flame or dipping briefly in hot water.

  4. Line a deep casserole with the leaves, add the pork and all the marinade, then fold the leaves over and cover with foil and a lid.

  5. Cook in the oven for 3 hours 30 minutes until the pork is meltingly tender.

  6. Meanwhile, toss the onions with the lime juice, a pinch of salt and the chilli and leave for at least 1 hour.

  7. Shred the pork in its juices and serve in warm tortillas topped with the pickled onions.