Cochinita Pibil with a Middle Eastern Twist

Ingredients

While the original Cochinita Pibil is typically made with Mexican spices and cooked in banana leaves, this adaptation incorporates Arab spices and slow-roasts the pork to achieve a tender and flavorful result. The use of Middle Eastern seasonings adds a unique twist to this beloved Mexican dish, creating a fusion of flavors that will delight your taste buds. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon ground paprika 1 tablespoon ground paprika
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 1 tablespoon ground ginger 1 tablespoon ground ginger
• 1 tablespoon ground cardamom 1 tablespoon ground cardamom
• 1 tablespoon ground cloves 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg 1 tablespoon ground nutmeg
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lemon juice 1/2 cup (120ml) lemon juice
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) pomegranate molasses 1/4 cup (60ml) pomegranate molasses

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugars: 10g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the minced garlic, cumin, coriander, paprika, cinnamon, turmeric, ginger, cardamom, cloves, nutmeg, salt, and black pepper to make the spice rub.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   In a separate bowl, whisk together the orange juice, lemon juice, olive oil, apple cider vinegar, honey, and pomegranate molasses to make the marinade.
5. 5.
   Place the pork shoulder in a large baking dish and pour the marinade over it, making sure it is well coated.
6. 6.
   Cover the baking dish with aluminum foil and roast in the preheated oven for 3-4 hours, or until the pork is tender and easily shreds with a fork.
7. 7.
   Once cooked, remove the foil and increase the oven temperature to 400°F (200°C). Return the pork to the oven for an additional 15-20 minutes to crisp up the edges.
8. 8.
   Remove the pork from the oven and let it rest for 10 minutes before shredding it with two forks.
9. 9.
   Serve the Arabian Spiced Slow-Roasted Pork on warm Arabic bread or pita, and garnish with fresh herbs and a squeeze of lemon juice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Pomegranate molasses — If you can't find pomegranate molasses, you can substitute it with equal parts of honey and lemon juice.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shoulder overnight in the refrigerator before roasting.
• Serve the Arabian Spiced Slow-Roasted Pork with a side of pickled vegetables for a refreshing contrast.
• Leftovers can be used to make delicious sandwiches or tacos the next day.
• Adjust the spice levels according to your preference by adding more or less of the Arab spices.
• If you prefer a spicier version, add a pinch of cayenne pepper to the spice rub.

Serving advice

Serve the Arabian Spiced Slow-Roasted Pork on warm Arabic bread or pita, accompanied by a fresh salad and a dollop of yogurt or tahini sauce. Garnish with fresh herbs, such as parsley or mint, and a squeeze of lemon juice for a burst of freshness.

Presentation advice

Arrange the shredded pork on a platter, drizzle with some of the cooking juices, and garnish with pomegranate seeds for a pop of color. Serve with warm Arabic bread or pita on the side.