Bavarian-style Cochinita Pibil

Ingredients

While the original Cochinita Pibil is typically made with pork shoulder marinated in citrus juices and achiote paste, this Bavarian adaptation incorporates Bavarian spices and slow-cooking techniques to create a unique fusion of flavors. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder, bone-in 2 kg (4.4 lbs) pork shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon ground mustard 1 tablespoon ground mustard
• 1 tablespoon dried marjoram 1 tablespoon dried marjoram
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 onions, sliced 2 onions, sliced
• 2 bay leaves 2 bay leaves
• 250 ml (1 cup) dark beer 250 ml (1 cup) dark beer
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons honey 2 tablespoons honey

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 20g total, 7g saturated
• Carbohydrates: 5g total, 3g sugars
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, caraway seeds, ground mustard, marjoram, thyme, salt, and black pepper to create a spice rub.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned, then remove it from the pot and set it aside.
6. 6.
   In the same pot, add the sliced onions and bay leaves. Cook until the onions are softened and lightly caramelized.
7. 7.
   Deglaze the pot with the dark beer, scraping the bottom to release any browned bits.
8. 8.
   Add the beef broth, apple cider vinegar, and honey to the pot, stirring to combine.
9. 9.
   Return the pork shoulder to the pot, ensuring it is partially submerged in the liquid.
10. 10.
    Cover the pot with a lid and transfer it to the preheated oven.
11. 11.
    Slow-cook the pork for approximately 3-4 hours, or until it is tender and easily shreds with a fork.
12. 12.
    Once cooked, remove the pork from the pot and shred it using two forks.
13. 13.
    Skim any excess fat from the cooking liquid and return the shredded pork to the pot, mixing it with the flavorful sauce.
14. 14.
    Serve the Bavarian-style Cochinita Pibil hot, accompanied by traditional Bavarian side dishes.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum tenderness.
• Paprika — Opt for a high-quality Hungarian paprika for authentic flavor.
• Dark beer — Use a malty Bavarian beer, such as Dunkel or Bock, to enhance the richness of the dish.
• Apple cider vinegar — Look for unfiltered apple cider vinegar for a more robust taste.
• Honey — Use a local Bavarian honey to add a touch of sweetness.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shoulder in the spice rub overnight before cooking.
• If you prefer a spicier dish, add a chopped chili pepper to the spice rub.
• Serve the Bavarian-style Cochinita Pibil with traditional Bavarian bread dumplings or potato dumplings.
• Leftovers can be used to make delicious sandwiches or tacos the next day.
• To achieve a smoky flavor, you can add a small amount of liquid smoke to the cooking liquid.

Serving advice

Serve the Bavarian-style Cochinita Pibil as the centerpiece of a Bavarian feast. Accompany it with warm bread dumplings, sauerkraut, and a refreshing cucumber salad. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Bavarian-style Cochinita Pibil on a large platter, allowing the shredded pork to be the star of the show. Drizzle some of the flavorful cooking liquid over the meat for added moisture and shine. Sprinkle with chopped fresh herbs, such as cilantro or parsley, for an attractive finishing touch.