Cochinita Pibil (Yucatan Pork Shoulder/Part I)

Cochinita Pibil is a traditional Mexican dish from the Yucatan Peninsula. Cochinita originally refers to a baby pig but most recipes use either a butt roast (pork shoulder) or pork loin.

The meat is marinated in orange juice, lime juice and achiote paste from 6 hours up to 24 hours and is then normally wrapped in banana leaves and slow-cooked.

But to make it a bit easier, I use a medium - large size baking dish or casserole and line it with a few layers of tin foil. The layers should be long enough to wrap the meat in it.

Okay let's get started. It's very easy, actually.

The Ingredients:

5-6 lbs pork shoulder, cut in 2" chunks (trimmed of the large fat layers - but leave some fat on because you'll need it during cooking)
a nice chunk of achiote paste (avail in most Hispanic stores)
2 cups orange juice
juice of 5-6 limes
1 Tbsp Sea salt
1 Tbsp cumin
dash of garlic powder and a dash of chile powder

Mix the orange juice, lime juice, achiote and the rest of the spices together in a blender or food processor. Place meat in a bowl, pour the marinade over it and marinade for at least 6 hrs or up to 24hr. Make sure to clean your blender, hands, etc right afterwards because the achiote will stain.

Line a casserole/baking dish with several layers of tin foil and make sure they go up the sides. Place the meat, including marinade, into the casserole and fold the tin foil shut. Heat oven to 325°F and braise for 3-4 hrs (check the meat after the 3hr mark). Once done, take the meat out, place it in a bowl and preserve the liquid. With two forks, shred the meat and pour the liquid over the shredded meat to keep it moist.

Heat up some enchilada sauce, make some rice and Salsa Fresca or Picco de gallo. Plate up rice, place meat on top and garnish with cilantro, Salsa Fresca, Crema Casera & Enchilada sauce. Serve with soft tortillas.

Enjoy!

P.S.: Unfortunately, I ran out of tortillas and subbed it in the pictures with homemade bread. Blasphemy, I know...