Cuban Cochinita Pibil

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in a banana leaf, the Cuban adaptation uses a combination of banana leaf and aluminum foil for a similar effect. Additionally, the Cuban version incorporates a few unique spices and flavors to give it a distinct Caribbean 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon annatto seeds 1 tablespoon annatto seeds
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves 1/4 teaspoon cloves
• Juice of 2 oranges Juice of 2 oranges
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 banana leaves 2 banana leaves
• Aluminum foil Aluminum foil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a small skillet, toast the annatto seeds over medium heat until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
2. 2.
   In a bowl, combine the ground annatto seeds, minced garlic, cumin powder, oregano, smoked paprika, salt, black pepper, cinnamon, cloves, orange juice, lime juice, vinegar, and olive oil. Mix well to form a marinade.
3. 3.
   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. Refrigerate for at least 4 hours, or preferably overnight.
4. 4.
   Preheat the oven to 325°F (160°C).
5. 5.
   Rinse the banana leaves and pat them dry. Place one banana leaf on a baking sheet, then arrange the marinated pork on top. Cover the pork with the second banana leaf and wrap the entire package tightly with aluminum foil.
6. 6.
   Place the wrapped pork in the preheated oven and roast for 3-4 hours, or until the meat is tender and easily shreds with a fork.
7. 7.
   Remove the pork from the oven and let it rest for a few minutes. Unwrap the banana leaves and discard them.
8. 8.
   Shred the pork using two forks and toss it in the cooking juices to enhance the flavor.
9. 9.
   Serve the Cuban Cochinita Pibil on warm tortillas or alongside rice and beans. Enjoy!

Treat your ingredients with care...

• Annatto seeds — Toasting the annatto seeds before grinding them enhances their flavor and aroma.
• Banana leaves — Make sure to rinse the banana leaves thoroughly to remove any dirt or debris before using them to wrap the pork.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you don't have access to banana leaves, you can use parchment paper as a substitute.
• To achieve a more authentic Cuban taste, serve the Cochinita Pibil with pickled onions and habanero salsa.

Serving advice

Serve the Cuban Cochinita Pibil on warm tortillas, accompanied by pickled onions, habanero salsa, and a side of rice and beans.

Presentation advice

Garnish the Cochinita Pibil with fresh cilantro leaves and a squeeze of lime juice for a vibrant and appetizing presentation.