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
Number Of Ingredients 12
- 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
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
Number Of Ingredients 12
- 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
I got this recipe from the movie "Once Upon A Time In Mexico" starring Antonio Banderas and Johnny Depp. The director (or maybe producer - not sure) Robert Rodriguez made a short cooking show at the end of the DVD showing how to cook this dish. I have not made it yet because the annato seeds were not available locally so I ordered them from Penzey's and they just came in. I plan on making this next weekend so I will post an update on the recipe. NOTE: Rodriguez suggests that you have a coffee grinder just for grinding seeds and do not attempt to grind coffee beans after the seasoning. He states you will never get out all of the seasoning and will affect the taste of your coffee so splurge and buy a grinder just for your seasonings. You can buy banana leaves at your asian market but if you cannot find them wrap the pork in foil. He says the leaves add flavor and moisture.
Provided by Luby Luby Luby
Yield 8 serving(s)
Number Of Ingredients 14
- Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
- Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
- Blend until smooth.
- Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
- Line a 9x13 baking pan with banana leaves.
- Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
- Cover tightly with foil.
- Bake at 325 degrees for 4 hours.
COCHINITA PIBIL (OR "PUERCO PIBIL") (SIMPLIFIED)
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
Yield 6-8 serving(s)
Number Of Ingredients 16
- 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
- Mix OJ, vinegar, habeneros, Achiote paste, salt, garlic in blender. (The smoother the better.) Add the juice of 5 lemons and a splash of good tequila. Cut pork into 2 inch squares, soak with above in large ziplock bags. Line pan with banana leaves, cover with tinfoil, roast 4 hrs @ 325. Serve on white or Spanish rice.
PUERCO PIBIL (COCHINITA PIBIL)
- Grind and mix all the spices. I use a coffee grinder to do so but not the same I use to grind my coffee. In a blender, add the spices and the 1st part of the ingredients. Mix until you get a puree. Add the juice of 5 lemons in the blender. Add a splash of tequilla (I use about 1 ounce 1/2). Mix again with the blender. Cut the pork into 1 inch cubes. Combine everything in a zip-lock bag and mix well. [You can let it marinate a bit but if you cook it right there, it's better tasting.] Cover a pan that goes in the oven with bananas leaves. Put the mix in the pan. Cover with banana leaves. Put foil to cover. [If you cover it so nothing escape, you will have a juicy and tasty meal, my favorite. If you let heat come out, you'll get a very dry and spicy mix]. Bake 4 hours at 325; serve over rice
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- Cut the pork shoulder into several large pieces. Cut across the grain of the muscle so that the cooked shredded pork isn't too long.
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- Toast the peeled garlic cloves in a dry pan, until they are charred all over. This provides a smoky flavor to the dish. Remove the garlic.
- Toast the peppercorns, cumin, red chili powder, cloves and cinnamon in the pan for one minute, until you can smell the peppercorns and cumin.
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- Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture.
- Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least 1/2 hour in the refrigerator. You can also prepare this meal overnight and just cook before dinner.
- Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
- Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
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- 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 bowl of your pressure cooker or slow cooker, then drizzle the pork evenly with the marinade. Toss briefly to combine. (Then rinse out your blender, so that the achiote does not stain it.)
- Place the lid on your pressure cooker (setting the vent to “sealing”) or slow cooker. Then either pressure cook the pork on manual for 40 minutes, followed by a 15-minute natural release. Or slow cook the pork on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork.
- Remove the lid. Use two forks to shred the pork into bite-sized pieces, then toss it briefly with the remaining juices.
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- Rinse pork with under cold water and dry with paper towel. Liberally season all sides with kosher salt and place pork in a mixing bowl or zip-top bag. 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.
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Top Asked Questions
What is puerco pibil?Also known as puerco pibil or cochinita con achiote, this traditional Mexican pulled pork originally hails from the Yucatán Peninsula, but is now widely popular all over Mexico and beyond.
What do you need to make puerco pibil?Puerco Pibil—Once Upon A Time in Mexico Style Hardware: Coffee grinder Large Baking dish or Roasting Pan Zip-lock bag Blender Banana leaves (optional) Software: 5 tbs Annato Seed (note)
What kind of pork is used for pibil in Mexico?Pork: In the Yucatán peninsula, cochinita (which means “baby pig”) pibil is traditionally made with suckling pig. But for this version, I recommend using pork shoulder or pork loin.
How do you serve cochinita pibil?Then serve the pork while warm, garnished with pickled red onions and chopped fresh cilantro (plus crumbled cotija cheese, if you would like). Cochinita pibil can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.