Cochinita Pibil - Croatian Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in a banana leaf, we have adapted the recipe to use vine leaves, a common ingredient in Croatian cuisine. Additionally, we have incorporated Croatian spices and flavors to enhance the dish's unique taste. 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) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 10 vine leaves, rinsed and stems removed 10 vine leaves, rinsed and stems removed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine orange juice, lime juice, minced garlic, achiote paste, dried oregano, ground cumin, paprika, ground cinnamon, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Take a vine leaf and place a few pieces of marinated pork in the center. Fold the sides of the leaf over the pork and roll it up tightly. Repeat with the remaining pork and vine leaves.
5. 5.
   Place the rolled vine leaves in a baking dish and cover with aluminum foil. Bake in the preheated oven for 3 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Vine leaves — Ensure the vine leaves are rinsed well to remove any brine or excess saltiness before using them in the recipe.

Tips & Tricks

• For an extra smoky flavor, you can grill the rolled vine leaves on a barbecue instead of baking them in the oven.
• Serve the Croatian-style Cochinita Pibil with traditional Croatian side dishes like roasted potatoes, sautéed Swiss chard, or pickled vegetables.
• If you can't find vine leaves, you can substitute them with cabbage leaves or grape leaves.

Serving advice

Serve the Croatian-style Cochinita Pibil as a main course, accompanied by warm tortillas or crusty bread. Garnish with fresh cilantro and serve with a side of pickled onions for added tanginess.

Presentation advice

Arrange the rolled vine leaves on a platter, drizzle with the cooking juices, and sprinkle with a pinch of paprika for an attractive presentation. Serve with a wedge of lime on the side for a pop of color.