Cochinita Pibil - Argentinian Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, the Argentinian version adds a unique twist. In this adaptation, we use chimichurri sauce, a staple in Argentinian cuisine, to marinate the pork. This adds a vibrant herbaceous flavor that perfectly complements the tender meat. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 cup (240ml) chimichurri sauce 1 cup (240ml) chimichurri sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) orange juice 1 tablespoon (15ml) orange juice
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chimichurri sauce, minced garlic, orange juice, lime juice, ground cumin, dried oregano, smoked paprika, salt, black pepper, white vinegar, and olive oil. Mix well.
2. 2.
   Add the pork shoulder chunks to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat your grill or oven to medium-high heat.
4. 4.
   If using a grill, place the marinated pork shoulder on a grill rack and cook for about 2-3 minutes per side, until nicely charred. If using an oven, preheat it to 325°F (160°C) and place the pork in a baking dish. Cover the dish with aluminum foil and bake for 2-3 hours, until the meat is tender and easily shreds with a fork.
5. 5.
   Once cooked, remove the pork from the grill or oven and let it rest for a few minutes. Shred the meat using two forks.
6. 6.
   Serve the Argentinian Cochinita Pibil on warm tortillas or crusty bread. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Chimichurri sauce — If you prefer a milder flavor, reduce the amount of garlic in the sauce. For a spicier kick, add a pinch of red pepper flakes.
• Pork shoulder — Choose a well-marbled cut of pork shoulder for the juiciest and most flavorful results. Trim off any excess fat before marinating.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you don't have access to a grill or oven, you can also cook the marinated pork in a slow cooker on low heat for 6-8 hours.
• Leftover Cochinita Pibil can be stored in the refrigerator for up to 3 days and used as a filling for tacos, burritos, or empanadas.

Serving advice

Serve the Argentinian Cochinita Pibil with a side of traditional Argentinian chimichurri sauce for dipping or drizzling over the meat. Accompany it with a fresh salad of mixed greens, tomatoes, and avocado for a refreshing contrast.

Presentation advice

Arrange the shredded Cochinita Pibil on a platter, garnished with sprigs of fresh cilantro and lime wedges. Serve it alongside warm tortillas or crusty bread to create an inviting and visually appealing presentation.