Cochinita Pibil

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves, this Caribbean adaptation uses a combination of banana leaves and foil for a similar effect. Additionally, the Caribbean version incorporates a few local spices and flavors to enhance the dish's tropical essence. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon annatto seeds 1 tablespoon annatto seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 2 oranges Juice of 2 oranges
• Juice of 2 limes Juice of 2 limes
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 banana leaves 4 banana leaves
• Aluminum foil Aluminum foil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small skillet, toast the annatto seeds over medium heat until fragrant. Grind the seeds into a powder using a spice grinder or mortar and pestle.
3. 3.
   In a bowl, combine the ground annatto, minced garlic, cumin, oregano, allspice, cinnamon, salt, black pepper, orange juice, lime juice, and vinegar. Mix well to create a marinade.
4. 4.
   Place the pork shoulder chunks in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
5. 5.
   Take the banana leaves and briefly pass them over an open flame to soften them. This will make them more pliable.
6. 6.
   Lay two banana leaves on a baking dish, overlapping them slightly. Place the marinated pork on top of the banana leaves and wrap it tightly, using additional banana leaves if needed. Cover the wrapped pork with aluminum foil.
7. 7.
   Place the baking dish in the preheated oven and roast for 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
8. 8.
   Once cooked, remove the pork from the oven and let it rest for a few minutes. Unwrap the banana leaves and transfer the pork to a serving platter.
9. 9.
   Shred the pork using two forks and drizzle any remaining juices from the baking dish over the meat.
10. 10.
    Serve the Caribbean-style Cochinita Pibil with warm tortillas, pickled onions, and your favorite Caribbean side dishes.

Treat your ingredients with care...

• Banana leaves — Soften the banana leaves by briefly passing them over an open flame. This will make them more pliable and easier to wrap the pork.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight to allow the spices to penetrate the meat.
• If you can't find annatto seeds, substitute with achiote paste for a similar flavor profile.
• Serve the Cochinita Pibil with pickled onions and habanero salsa for an authentic Caribbean experience.
• Leftover Cochinita Pibil makes delicious tacos or sandwich fillings.
• If you prefer a smoky flavor, you can cook the pork on a grill instead of in the oven.

Serving advice

Serve the Caribbean-style Cochinita Pibil with warm tortillas, pickled onions, and a side of habanero salsa. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the shredded pork on a platter, drizzling any remaining juices over the meat. Place the pickled onions in a separate bowl and serve alongside the Cochinita Pibil. Sprinkle fresh cilantro leaves over the dish for a vibrant and appetizing presentation.