Cochinita Pibil Recipes

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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

COCHINITA PIBIL



Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 16

3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2-inch thick
5 Roma tomatoes, sliced 1/2-inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips

Steps:

  • In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
  • Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
  • Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2-1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.

COCHINITA PIBIL



Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 10

3 pounds pork roast or pork butt
8 tablespoons achiote recado paste (See Cook's Note)
1 teaspoon white wine vinegar
1 pinch dried Mexican oregano
1 sour orange, juiced
2 cloves garlic, minced
2 large banana leaves
Salt and freshly ground pepper
Salt and freshly ground pepper
Serving suggestions: pickled red onions, warm corn tortillas and salsa

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 (OR "PUERCO PIBIL") (SIMPLIFIED)



Cochinita Pibil (Or

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended.

Provided by Tabascoman77

Categories     One Dish Meal

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 16

5 tablespoons ground annatto seed (Achiote)
2 teaspoons ground cumin
1 tablespoon ground black pepper
8 whole allspice
1/2 teaspoon whole cloves
3 habanero peppers, minced
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons salt
8 garlic cloves (or 1/3 cup of garlic, peeled and minced)
1 cup lemon juice
3 tablespoons tequila
5 lbs pork shoulder, chopped (AKA "Pork Butt")
rice
lettuce (optional)
jalapeno pepper (optional)

Steps:

  • First, you have to prepare the Achiote Paste. This is used to marinate the pork. First, put the Annatto Powder, Ground Cumin, Black Pepper, All-Spice seeds and whole cloves into a spice grinder. Grind into a fine dust. You wanna do that because if you don't, the dust can be VERY gritty. Not good.
  • Cut up the habanero peppers. I use three. I also leave the seeds in and most of the membrane. USE GLOVES WHEN HANDLING AND CUTTING UP THE PEPPERS. I cannot stress that enough. If you use your hands to cut the peppers and then touch the seeds and membrane and then touch or scratch your face or eyes or any bit of your skin for any reason, you're gonna be the sorriest person on the planet.
  • Also, take the time to cut up and mince your garlic. You can use your hands to do this.
  • Pour in your orange juice, white vinegar, minced-up habanero, add your grinded up spices (if you used a blender to grind up your spices instead of a grinder, you don't have to do this), salt and garlic and then blend well for about a minute. If you think you still have some grit or pulp from your ingredients, keep blending.
  • After it's well-mixed, pour in a full cup of lemon juice. I like to just buy the stuff, pre-squeezed. They DO sell all-natural stuff, so you won't be cheating too much when you squeeze it from a bottle.
  • After that, add in 2 to 3 shots of tequila. Blend again.
  • Get your pork shoulder and cut it into 1 to 1 1/2-inch cubes. Once done, throw all the cut-up meat into a big 1 1/2-gallon Ziploc bag.
  • Pour the Achiote Paste you've prepared into the bag with the chopped-up pork and MAKE SURE THE BAG IS SEALED. This juice, when it drips, is capable of staining and leaves a pungent smell due to all the acids contained in it. Once sealed, put it into the fridge and let it marinate overnight. If you don't want to wait, allow two hours to marinate.
  • Next, preheat the oven to 325 degrees.
  • Once properly marinated, get your casserole or baking dish and line it with aluminum foil. I recommend using the wider yield because this helps prevent spillage into the dish. Once the pan is lined and you have slack foil on the sides, pour in all the pork and juice and close the foil up over the meat. It wouldn't hurt to add ANOTHER layer of foil and tuck the meat in on the inside of the pan. This prevents any steam from escaping, thus properly allowing the food to slow cook perfectly. Then, add one more piece on top to go AROUND the outside edges of the pan.
  • Once the oven is ready, put the entire dish in (make sure to handle it carefully; you don't want it to slip and fall) and shut the door.
  • Set the oven timer for 4 hours and don't look back. The meat slow-cooks on its own and you DON'T need to check on it. Doing so makes the oven lose heat.
  • During the last 30 or so minutes of the cooking, prepare your rice according to the package.
  • CAREFULLY, remove the dish from the oven after the timer has gone off and CAREFULLY, open up the foil, avoiding ANY escaping steam.
  • Use a fork to break up the steamed pork into shreds. This allows the meat to absorb a lot of the left-over juice. This also allows the pleasant side-effect of the pork tasting even BETTER the next hour and even the next day.
  • If you want to get fancy and act like you own a swank restaurant, get a large lettuce leaf and then spoon out an even bed of rice on top of it. If you don't feel like using lettuce, just spoon out a bed of rice on a plate.
  • Spoon out a generous amount of pork on top of the rice.
  • Garnish with a jalapeno pepper -- and enjoy. :).

Nutrition Facts : Calories 989.1, Fat 70.1, SaturatedFat 24.1, Cholesterol 268.4, Sodium 2592.9, Carbohydrate 24.6, Fiber 5.3, Sugar 4, Protein 67.4

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2018-09-02 Take a deep frying pan or cooking pot. Place The warped meat into it, Cover the pot and roast it in very low flame for 45 minutes and add 1 tsp of hot water after every 10 minutes to prevent the meat from burning. Flip the meat during this 45 minutes time. And cook the flavour from both sides.
From easylifeforeveryone.com
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COCHINITA PIBIL RECIPE - GREAT BRITISH CHEFS
3. Preheat the oven to 120°C/gas mark 1/2. 4. Remove the lid and place a rough cartouche of greaseproof paper on top of the meat, tucking in all around. Pop the lid back on, put the casserole in the oven and leave to slowly cook for 7-8 hours (I usually leave it overnight) 5.
From greatbritishchefs.com
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RICK BAYLESSCOCHINITA PIBIL - RICK BAYLESS
Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 1/2 teaspoons salt. Cover and set aside until serving time. Habanero Salsa.
From rickbayless.com
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AUTHENTIC INSTANT POT COCHINITA PIBIL (IN 1 HOUR!)
2018-06-27 Heat the Instant Pot to “Saute”, add the oil and the onions. Cook, stirring, 3 minutes. Add the fire roasted diced tomatoes to the pot, and simmer, 3 minutes. Prepare the spice. Combine the annatto, smoked paprika, cloves, cumin …
From healinggourmet.com
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TRADITIONAL COCHINITA PIBIL — CIBUS
Traditional Cochinita Pibil. Ingredients: 450g of pork ribs. 1kg of pork leg joint. 200g of achiote. 400ml of fresh orange juice. 55g of melted lard. 65ml of apple cider vinegar. Juice of 1 lime. 3 garlic cloves crushed. 1tsp of cumin. 1 tsp of black peppercorns. 1 tsp of white pepper . 1 tsp of dried oregano. A pinch of salt. You will also need:
From cibuskitchen.com
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PORK COCHINITA PIBIL - THERESCIPES.INFO
Yucatán-Style Pulled Pork (Cochinita Pibil) Recipe | EatingWell trend www.eatingwell.com. Cotija cheese & lime wedges for serving Directions Step 1 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. Step 2 If using banana leaves, rinse off any white residue and …
From therecipes.info
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COCHINITA PIBIL - GREEN HEALTHY COOKING
2022-04-28 Peel and thinly slice a large red onion. Deseed and thinly slice a habanero chili. Add salt, pepper, lime juice, apple cider vinegar, and a little olive oil to it and mix well. Store in the refrigerator at the very least 6 hours, better overnight and up to a week.
From greenhealthycooking.com
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TRADITIONAL MEXICAN COCHINITA PIBIL RECIPE - THEFOODXP
Add orange juice, lime juice, achiote paste, and salt to a food processor and mix them. Cut the pork into small pieces of about 1.5 inches. Preheat the oven up to 320oF. Then, line up a casserole with many layers of foil to make a proper seal. Put the pork inside the casserole dish and close the foil tightly.
From thefoodxp.com
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SLOW-COOKER COCHINITA PIBIL | PRIMALGOURMET
2019-03-06 Pour in marinade and rub all over pork to coat. Cover and place in refrigerate 4-24 hours. When ready to cook, remove pork from marinade and place in a slow cooker. Discard excess marinade. Cook on low 7-8 hours or high at least 4 hours. Transfer cooked pork to a bowl and shred with two forks.
From cookprimalgourmet.com
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THE INGREDIENTS OF THE TRADITIONAL COCHINITA PIBIL
Blend the orange juice with the onion, vinegar and achiote. Cook the meat with the mixture in a pressure cooker for 30 minutes. Meanwhile, cut the onion into julienne strips, sauté it in olive oil and. put it in a container with the vinegar, a little salt and oregano. Cut the habanero pepper into thin slices, add the lemon juice, a little ...
From celinesrecipes.com
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EASY COCHINITA PIBIL RECIPE • A SIMPLE PANTRY
2020-06-09 Instructions. Grind annatto seeds, then combine in a blender with the coriander, oregano, cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse until a thick paste forms. Score the top of the pork butt with a sharp knife, then coat the pork with the achiote paste mixture and place, covered, in the fridge for a minimum ...
From asimplepantry.com
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Top Asked Questions

How long does it take to cook cochinita pibil?
Method. 2 Bake in oven 3 to 4 hours: Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325°F. Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil.
What is cochinita pibil made of?
Mexican cochinita pibil, or pulled pork shoulder marinated and braised in achiote paste, orange juice, and lime. Great for taco meat. Hank has authored five cookbooks, the latest in 2021. His website Hunter Angler Gardener Cook won Best Food Blog by the James Beard Foundation in 2013.
How do you serve a cochinita pibil?
Set out your cochinita pibil with a large fork and spoon (for spooning up all those juices). Drain the red onions and set out in a serving bowl to top each portion, along with the salsa to cautiously dab on each portion.
Does cochinita pibil have habanero peppers?
Traditional Cochinita Pibil does include habanero peppers... they are extremely hot. If they're too much for you you could substitute serranos or green chiles de árbol. My compliments to the poster. Read More

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