COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)
This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
- Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
- Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
- Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 8.3 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 0.9 g, Protein 37.6 g, SaturatedFat 8.9 g, Sodium 1333.5 mg, Sugar 4.7 g
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
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
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
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
- In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
- Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
- Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
- Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
- Reduce the heat to 275 degrees F and roast for 6 hours.
- Serve with pickled red onions, warm corn tortillas and salsa.
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 TACOS WITH HABANERO SALSA
Categories Salad Sauce Broil Salad Dressing
Number Of Ingredients 10
Steps:
- Heat the pork in a small saucepan over medium heat, stirring occasionally, until hot, 4 to 5 minutes.
- Char the habanero by holding it with tongs over the flame of a gas burner for several minutes, turning it as needed, until it is spotted black and blistered all over. Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact. Char it over the gas burner using the same technique, until it is completely blackened. (If you don't have a gas stove, broil the habanero and garlic clove a few inches from the broiler element, turning as needed to char them all over.)
- Warm the tortillas (see page 85), then wrap in aluminum foil to keep warm.
- Carefully stem the habanero, scrape out the seeds, and coarsely chop the flesh, preferably wearing plastic gloves to protect your fingers from the heat of the chile. Peel the garlic clove, coarsely chop it, and add it, along with about half the habanero, to the bowl of a food processor (preferably a mini one). Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose sauce forms. Taste and add the rest of the habanero if you want the salsa to be spicier, and add more lime juice and/or salt if needed.
- Lay the tortillas out on a plate. Divide the pork equally among the tortillas, top with the pickled onions and just a little bit of the salsa (be judicious until you know how much you can handle), and eat.
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5/5 (3)Category Main CourseCuisine American, MexicanCalories 179 per serving
- Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
- Heat your oven to 300 degrees F (150 C). Add the marinated pork with marinade to a large baking dish or pot. Add 1/2 cup water and cover. Bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.
- Add the marinated pork with marinade to a large pot or Dutch oven. Add 1/2 cup water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork.
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