Cochinita Pibil
A traditional Mexican dish from the Yucatan region, Cochinita Pibil is a slow-roasted pork marinated in citrus juice and spices.
Ingredients
- ●2 lbs Pork shoulderBoneless
- ●1/2 cup Orange juiceFreshly squeezed
- ●1/4 cup Lime juiceFreshly squeezed
- ●4 cloves GarlicMinced
- ●2 tsp CuminGround
- ●1 tsp Chili powderGround
- ●1 tsp SaltGround
- ●1/2 tsp Black pepperGround
- ●1/4 cup Annatto seedsRasted
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a blender or food processor, combine orange and lime juice, garlic, cumin, chili powder, salt, and black pepper. Blend until smooth.
- 3
Place the pork shoulder in a large zip-top plastic bag or a shallow dish. Pour the marinade over the pork, turning to coat evenly. Seal the bag or cover the dish with plastic wrap.
- 4
Refrigerate for at least 2 hours or overnight.
- 5
Preheat a large Dutch oven or oven-safe pot over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
- 6
Sear the pork until browned on all sides, about 2-3 minutes per side.
- 7
Transfer the pot to the preheated oven and roast the pork for 2-1/2 to 3 hours, or until tender and easily shredded with a fork.
- 8
While the pork is cooking, toast the annatto seeds in a small skillet over medium heat, stirring frequently, until fragrant and lightly browned.
- 9
Grate the toasted annatto seeds over the pork during the last 30 minutes of cooking.
- 10
Remove the pork from the oven and let it rest for 10 minutes before shredding with two forks. Serve with your favorite sides, such as rice, beans, or tortillas.
- 11
Strain the pan drippings and serve over the pork.