Today, I’m going to teach you how to make Cochinita Pibil, a dish that’s as straightforward as it is a tongue twister.
So, grab your apron, and let’s tackle how you can recreate the magic of Yucatán in your own home without even stepping into a plane.
What You Need
First, you’re going to need a big piece of pork. And by big, I mean shoulder or leg because tiny cuts just won’t do justice to the marinade we’re about to prepare. Here’s what you’ll pile onto your shopping cart:
- Pork shoulder (about 3-4 lbs should do)
- Achiote paste 1/4 cup (that’s the brick-colored stuff that makes everything taste like Mexico!)
- 3/4 cup orange juice (preferably fresh)
- 1/4 cup lime juice (for that tangy kick)
- 1 whole head of garlic (chopped)
- Salt and pepper (You add according to your taste)
- 7 banana leaves (if you can’t find these, your dish will forgive you, but try not to skip this)
Marinade Mix-Up
Mixing the marinade is probably the easiest part of this dish. Just blend the achiote paste with orange juice, lime juice, chopped garlic, salt, and pepper.
This marinade is so good you’ll even want to drink it straight from the bowl (but don’t; in this phase, it smells much better than it tastes).
Pork Preparation
Here’s where things get a bit messy. Take your pork shoulder and show it some love by rubbing it thoroughly with the marinade. Once every inch is covered, wrap the meat in banana leaves. Don’t skimp on the wrap!
Think of it like tucking in a child on a cold night. You wouldn’t leave any part exposed, would you? Now, let’s pretend your oven is a Mayan pit because that’s essentially the vibe we’re going for.
- Preheat your oven to 325°F (165°C).
- Place your swaddled pork in a deep baking dish.
- Cover it with more banana leaves and some foil for good measure.
In Cooking, Slow and Steady Wins the Race
Cochinita Pibil is not a dish you rush. This isn’t the instant noodles we’re talking about. You’re going to slow-cook this beauty for about four hours. Yes, four. Go read a book, binge some TV, or, I don’t know, contemplate your life choices.
Just make sure you give your pork the time it deserves to turn into something fall-apart tender and incredibly flavorful. After the longest four hours of your life, you’ll uncover a dish that’s dripping with flavor and wrapped in a leafy embrace.
If done right, the meat should be so tender that a stern look might just break it apart. Serve it over rice, tucked into tacos, or just eat it straight from the pan (I won’t judge).
Some Serving Suggestions
Cochinita Pibil is a super versatile dish. Here are a few ways to plate it up:
- In tacos: Mexican food so often tastes better in a taco.
- Over rice: For those who want something a bit more substantial.
- With a side of pickled onions To cut through the richness.
So, Did We Bring Yucatán to the Kitchen?
Well, if your kitchen smells like a Yucatecan market and your taste buds are doing a happy dance, I’d say mission accomplished.
Remember, Cochinita Pibil is a day well spent cooking something awesome. So, pat yourself on the back, chef, and enjoy the fruits of your labor.
Remember!
Cochinita Pibil is supposed to be fun to make (and eat). If your first attempt doesn’t turn out perfect, who cares? There’s always next time.
Just enjoy the process, tweak things as you go, and be patient. This is a slow-cooking dish, and it will ultimately taste better the more it cooks.
This was another part of the series of articles I plan to continue titled “Around the World in 80 Plates.” This is the series of recipes I learned during my travels across the globe, so make sure to check out this delicious dish I learned to make in Guatemala. Until the next delicious plate, stay safe, and check out the rest of my blog!
