Cochinita Pibil - Bosnian Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves, our Bosnian adaptation replaces them with grape leaves, adding a unique twist to the dish. Additionally, we incorporate Bosnian spices and flavors to enhance the taste and cater to the local palate. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder, boneless 2 kg (4.4 lbs) pork shoulder, boneless
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) lime juice 1/2 cup (120 ml) lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 10-12 grape leaves, rinsed and stems removed 10-12 grape leaves, rinsed and stems removed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine the orange juice, lime juice, minced garlic, achiote paste, cumin, oregano, cinnamon, cloves, salt, black pepper, and cayenne pepper. Mix well to form a marinade.
3. 3.
   Place the pork shoulder in a large baking dish and pour the marinade over it, ensuring the meat is evenly coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
4. 4.
   Remove the pork from the marinade and wrap it tightly with the grape leaves, securing them with kitchen twine.
5. 5.
   Place the wrapped pork in a roasting pan and cover it with aluminum foil. Roast in the preheated oven for 4-5 hours, or until the meat is tender and easily shreds with a fork.
6. 6.
   Once cooked, remove the foil and grape leaves, and let the pork rest for 10 minutes before shredding it with two forks.
7. 7.
   Serve the Bosnian-style Cochinita Pibil on warm tortillas or bread, accompanied by pickled onions, fresh cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Grape leaves — Ensure the grape leaves are rinsed thoroughly to remove any brine or excess saltiness before using them to wrap the pork.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the marinade.
• If grape leaves are not available, you can substitute them with cabbage leaves or even banana leaves for a more traditional touch.
• To achieve a deeper color on the pork, you can briefly sear it in a hot skillet before marinating and roasting.
• Leftover Cochinita Pibil makes a delicious filling for tacos, sandwiches, or even as a topping for salads.
• For a spicier kick, add extra cayenne pepper or a chopped chili pepper to the marinade.

Serving advice

Serve the Bosnian-style Cochinita Pibil on warm tortillas or bread, accompanied by pickled onions, fresh cilantro, and a squeeze of lime juice. This dish pairs well with a side of Bosnian-style coleslaw or roasted vegetables.

Presentation advice

Arrange the shredded pork on a platter, garnished with fresh cilantro leaves and lime wedges. Serve the pickled onions in a separate bowl for guests to add as desired. The vibrant colors and aromatic aroma will make this dish a centerpiece on any table.