AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)
A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 6h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
- Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
- Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
- Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
- Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g
COCHINITA PIBIL
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
COCHINITA PIBIL
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees 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.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL
Steps:
- Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
- Preheat oven to 300 degrees F.
- Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
- Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Steps:
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
- Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
COCHINITA PIBIL - YUCATAN STYLE BARBECUED PORK -
I don't know if some of you are familiar with the delicious Cochinita Pibil or Yucatan Style Barbecued Pork, which is an excellent recipe for Boston Butt Pork Roast. Everybody likes it. My recipe was adapted from Jim Peyton and Lindsay Websites. *Note: the Achiote Paste made with annato seeds from "Goya" brand is available at the Latin Section of many supermarkets and may be substituted for the annato seeds in the rub or recado.
Provided by pink cook
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. Place the powder in a small bowl, mix in the garlic, orange juice and lime juice. You want a smooth paste that spreads easily. If the rub seems dry add a little more juice.
- MARINADE: Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste. Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. The mixture should be a thick paste. Coat the pork with the paste and marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped. Prepare the hot salsa, cool and refrigerate until serving time.
- WRAP AND ROASTING: Preheat oven to 325ºF. In a rectangular pan lined with foil lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it and pour the vegetable oil over the pork. Fold the foil over the pork and flip the wrapped pork seam-side down in the pan. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork).
- Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done. Serve the cochinita pibil with warm corn tortillas and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don't forget the pickled onion habanero salsa if you like it VERY SPICY!.
- TO MAKE THE HOT SALSA - BE VERY CAREFULL AND USE GLOVES:
- Toast the habanero chiles in a skillet over medium heat and don't smell it directly. Remove from heat and cool. Finely chop the chiles and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil. Be prepared: it is a very hot salsa.
Nutrition Facts : Calories 344.6, Fat 21.7, SaturatedFat 7.9, Cholesterol 97.5, Sodium 470.7, Carbohydrate 9.7, Fiber 1.1, Sugar 4.7, Protein 27.3
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- To prepare pork: Whisk spice blend, 2 1/2 tablespoons vinegar, orange juice, lime juice, garlic and 1 1/2 teaspoons salt in a large bowl. Add pork and stir to coat.
- If using banana leaves, rinse off any white residue and trim any hard, brown edges. Place one leaf so it covers the bottom of the inner pot of a 6-qt. electric pressure cooker. (Or see Oven Variation.) Arrange the pork in a single layer and drizzle with any juices from the bowl. Pour 1 cup water around the pork. Cover with the other banana leaf. (If not using banana leaves, proceed without them, arranging the pork and adding the water.)
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- 2. To make the marinade, combine the citrus juices, achiote, garlic and salt in a blender or food processor and puree until smooth. Pour over meat, and coat thoroughly with your hands. Let rest for at least one hour.
- 3. While meat is marinating, make the pickled onions. In a medium bowl, combine the diced red onion, peppercorns, ½ teaspoon salt, sugar, and vinegar. Let sit in the fridge, stirring occasionally until ready to use.
- 4. Preheat oven to 325°F. Lay clean banana leaves in an overlapping pattern on a clean work surface. Place the marinated meat in the center, and top with bay leaves. Fold banana leaves up and over the meat, forming a tight parcel; secure with butcher’s twine and return to roasting pan. Cover with foil.
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