Cochinita Pibil - Brazilian Style

Ingredients

While the original Mexican Cochinita Pibil traditionally uses achiote paste and bitter orange juice, this Brazilian version incorporates Brazilian spices and tropical fruits to add a unique twist. The slow-roasted pork is marinated in a blend of Brazilian seasonings, resulting in a rich and fragrant dish that pays homage to both cultures. 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
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon salt 1 tablespoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 bay leaves 2 bay leaves
• 1 onion, sliced 1 onion, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 45g
• 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, paprika, oregano, coriander, black pepper, salt, and olive oil to make a paste.
3. 3.
   Rub the spice paste all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   In a separate bowl, mix together the orange juice, pineapple juice, lime juice, and white vinegar.
5. 5.
   Place the marinated pork shoulder in a roasting pan and pour the juice mixture over it.
6. 6.
   Add the bay leaves, sliced onion, and red bell pepper to the pan.
7. 7.
   Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
8. 8.
   Slow-roast the pork for approximately 3 hours, or until it is tender and easily shreds with a fork.
9. 9.
   Once cooked, remove the foil and increase the oven temperature to 400°F (200°C).
10. 10.
    Return the uncovered pork to the oven for an additional 15 minutes to allow the edges to crisp up.
11. 11.
    Remove from the oven and let the pork rest for a few minutes before shredding it with two forks.
12. 12.
    Serve the Brazilian-style Cochinita Pibil on warm tortillas or alongside rice and beans.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Aromatic spices — Toasting the spices before grinding them will enhance their flavors.
• Orange juice — Use freshly squeezed orange juice for the best taste.
• Pineapple juice — Opt for unsweetened pineapple juice to balance the flavors.
• Lime juice — Freshly squeezed lime juice adds a vibrant citrusy note.

Tips & Tricks

• For an extra smoky flavor, you can wrap the marinated pork in banana leaves before roasting.
• If you prefer a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the spice paste.
• Leftover Cochinita Pibil makes delicious tacos, burritos, or even a filling for empanadas.
• Make sure to reserve some of the cooking juices to drizzle over the shredded pork for added moisture and flavor.
• If you don't have a roasting pan, you can use a Dutch oven or a deep baking dish covered with foil.

Serving advice

Serve the Brazilian-style Cochinita Pibil on warm tortillas, accompanied by pickled onions, fresh cilantro, and a squeeze of lime juice. It pairs perfectly with a side of Brazilian-style rice and black beans.

Presentation advice

Arrange the shredded pork on a platter, garnished with fresh cilantro leaves and slices of lime. Serve it alongside warm tortillas and colorful side dishes to create an enticing and visually appealing presentation.