Cochinita Pibil Recipe Yucatan Style

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AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)



Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) image

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

1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 ½ ounces achiote paste

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



Cochinita Pibil image

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

1 pork shoulder, 3-4 pounds
4 tablespoons salt
4-6 garlic cloves, peeled
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon whole allspice
1 tablespoon red-chile powder
1/2 teaspoon whole cloves
1/2 teaspoon cinnamon powder
1 tablespoon Mexican oregano
4 tablespoons achiote-seed paste
1 orange, zested and juiced
1 grapefruit, zested and juiced
1 lime, juiced
2 banana leaves, wiped clean
1/2 white onion, thinly sliced
1 red onion, chopped
1 teaspoon salt
1 habanero, seeded and finely chopped
Corn tortillas
Lime, optional

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



Cochinita Pibil image

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

2 pounds pork butt roast with bone
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 and pepper to taste
½ cup red wine vinegar
2 red onions, sliced into rings

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



Pork Mimi's Way, Yucatan Style: Cochinita Pibil image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt)
Salt

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



Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe image

Make Yucatán-style cochinita pibil with a zippy marinade, banana leaves, and a grill to reproduce the sweet, earthy flavors traditionally gained by cooking in an underground oven.

Provided by J. Kenji López-Alt

Categories     Mains     Tacos

Time 6h5m

Yield 12

Number Of Ingredients 24

For the Marinade:
1 whole head garlic, separated into individual unpeeled cloves
2 tablespoons (30ml) lard or vegetable oil
1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g)
2 tablespoons (about 6g) Mexican oregano
3 whole cloves
1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note)
2 tablespoons (about 8g) whole black peppercorns
1 tablespoon (about 4g) whole cumin seed
1 tablespoon (about 4g) whole allspice berries
3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice
1/4 cup (60ml) white vinegar
1 tablespoon (15ml) soy sauce
Kosher salt
For the Pork:
4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs
6 to 8 banana leaves (see note)
2 Roma tomatoes, sliced
1 red or green bell pepper, sliced
1 white onion, sliced
12 bay leaves
To Serve:
Warm corn tortillas
Yucatán-style pickled onions and salsa

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



Yucatan Pork Baked in Banana Leaves: Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 pound frozen banana leaves* (See Cook's Note)
2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
6 cloves garlic
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon kosher salt
5 pounds trimmed, boneless pork butt, halved
1 cup water
Marinated Red Onions, recipe follows
Habanero Salsa, recipe follows
Serving Suggestion: steamed white rice or fresh, warm tortillas
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt

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



Yucatecan-Style Pork image

Categories     Garlic     Herb     Onion     Pork     Bake     Freeze/Chill     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 14

6 pound boneless pork shoulder (not lean), cut into 3-inch chunks
2 1/2 teaspoons salt
1/2 cup fresh Seville (bitter) orange juice
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon whole allspice
3 tablespoons annatto (achiote) seeds
6 garlic cloves
1 teaspoon dried oregano (preferably Mexican), crumbled
1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices
3 fresh or thawed frozen banana leaves
Accompaniments: habanero salsa ; warm tortillas or rice
Special Equipment
an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep)

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 -



Cochinita Pibil - Yucatan Style Barbecued Pork - image

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

3 lbs boneless boston pork roast
1 tablespoon annatto seeds (or use Goya achiote paste*)
1/2 teaspoon whole cumin seed (or use ground cumin with achiote paste)
1 teaspoon oregano
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground coriander
1 1/2 teaspoons dried ancho chile powder
4 garlic cloves, minced and mashed to a paste
2 tablespoons orange juice
1/2 tablespoon lime juice
6 habanero peppers
2 cups onions, finely chopped
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1 teaspoon salt

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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COCHINITA PIBIL, MEXICAN SLOW ROASTED PORK DISH - AMIGOFOODS
Cochinita Pibil is a Mexican slow-roasted pork dish. It is traditionally made in a pit (píib) and usually uses a whole pig. Modern versions of this recipe, however, forgo the pit for an oven or outdoor …
From blog.amigofoods.com


HOW TO MAKE COCHINITA PIBIL: YUCATáN-STYLE PORK TACOS RECIPE
Cochinita pibil tacos are no mere pork tacos. Their fiery hue and smoky-sweet spiced flavor is a showstopper in the taco world, especially when topped off with the bright tang of pickled onions. Their …
From do6eyjibs3jse.cloudfront.net


MEXICAN COCHINITA PIBIL (ROASTED YUCATAN PORK) - RECIPE BY …
2022-03-09 Pour the achiote mixture over pork, and place in refrigerator to marinate for at least 8 hours, up to 24 hours. Once the pork is marinated, preheat oven to 300 degrees Fahrenheit. Line a …
From blackberrybabe.com


COCHINITA PIBIL - YUCATECAN PIT-BARBECUED PIG | KITCHEN FRAU
2019-04-10 Put it in the refrigerator to season the meat for 8 hours or overnight. The next day, preheat the oven to 300°F (150°C). Put a rack into the bottom of a dutch oven that’s large enough to hold the …
From kitchenfrau.com


HOW TO MAKE COCHINITA PIBIL IN THE OVEN - ¡HOLA! JALAPEÑO
Heat oven to 300°F and arrange rack in the middle. Prepare baking dish. Line a Pyrex Deep 9 x 13in baking dish with 2 layers of banana leaves. Place pork shoulder in dish on top of banana leaves. …
From holajalapeno.com


COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe includes For the Marinade:, 1 whole head garlic, separated into individual unpeeled cloves, 2 tablespoons (30ml) lard or vegetable oil, 1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g), 2 tablespoons (about 6g) Mexican oregano, 3 whole cloves, 1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note above), 2 ...
From recipecloudapp.com


SLOW-COOKED PORK YUCATáN-STYLE (COCHINITA PIBIL) | ZARELA
2019-06-12 Open and wipe clean 6 large banana leaves and line a pan as shown in the recipe picture. Season the meat with salt and pepper. Slather the Achiote Paste all over on all sides. Place meat in …
From zarela.com


COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
May 28, 2016 - Make Yucatán-style cochinita pibil with a zippy marinade, banana leaves, and a grill to reproduce the sweet, earthy flavors traditionally gained by cooking in an underground oven. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ...
From pinterest.ca


PIBIL-STYLE PORK RIBS RECIPE - LOVEFOOD.COM
Soak the black beans in water overnight. The next morning, wash and drain them twice. To cook the beans, place them in a large cooking pot or saucepan. Cover with the 2.5 litres (85fl oz/10 cups) cold …
From lovefood.com


YUCATAN PULLED PORK - COCHINITA PIBIL - GLEBE KITCHEN
Place the baking tin/foil tin on the grill and cook for about 3-4 hours. You are after fork tender. Once the pork is fork tender remove the pan from the grill/oven and let cool about 20 minutes. Remove the pork …
From glebekitchen.com


COCHINITA PIBIL - WHAT'S GABY COOKING
2020-03-26 Instructions. Combine the achiote paste, orange juice, lime juice and cumin in a blender or food processor. Pulse briefly until combined. Place the pork in the All-Clad Electric Dutch Oven, then …
From whatsgabycooking.com


MAYAN-STYLE PIT PORK (COCHINITA PIBIL) - GREATIST
2021-10-06 Place pork on top of the onions, with the seam of the banana leaves facing down, and pour water into the bottom of the pan, cover, and place in the oven to cook until pork is fork tender, about 3 ...
From greatist.com


COCHINITA PIBIL - HOW TO MAKE (DELICIOUS) BELIZEAN PIBIL
Finish the marinade with a cup and a half of sour orange marinade. Coat the pork shoulder and let it marinate either in a shallow pan or a ziplock bag. It should sit for at least two hours but should ideally …
From belizehub.com


SLOW COOKER COCHINITA PIBIL RECIPE - MASHED.COM
2022-03-28 Directions. In a small 4-quart slow cooker, add pork shoulder. In a small bowl, add lime juice, orange juice, lemon juice, and achiote paste and stir. Pour stirred marinade in a blender and …
From mashed.com


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