Cochinita Pibil - Dutch Style

Ingredients

While the original Mexican cochinita pibil is traditionally cooked in a pit, this Dutch adaptation uses an oven for slow-roasting. Additionally, the marinade is adjusted to incorporate Dutch flavors, making it suitable for the Dutch 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 oranges, juiced 2 oranges, juiced
• 2 lemons, juiced 2 lemons, juiced
• 2 tbsp apple cider vinegar 2 tbsp apple cider vinegar
• 2 tbsp brown sugar 2 tbsp brown sugar
• 2 tsp ground cumin 2 tsp ground cumin
• 2 tsp ground coriander 2 tsp ground coriander
• 2 tsp smoked paprika 2 tsp smoked paprika
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/4 tsp nutmeg 1/4 tsp nutmeg
• 1/4 cup vegetable oil 1/4 cup vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine the minced garlic, sliced onions, orange juice, lemon juice, apple cider vinegar, brown sugar, cumin, coriander, smoked paprika, cinnamon, oregano, salt, black pepper, cloves, nutmeg, and vegetable oil. Mix well.
3. 3.
   Place the pork shoulder in a large baking dish and pour the marinade over it, ensuring the meat is fully coated. Cover the dish with aluminum foil.
4. 4.
   Place the dish in the preheated oven and roast for 4-5 hours, or until the pork is tender and easily shreds with a fork.
5. 5.
   Once cooked, remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks.
6. 6.
   Serve the Dutch-style cochinita pibil on warm tortillas or bread rolls, and garnish with pickled onions, fresh cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.
• Citrus juices — Use freshly squeezed orange and lemon juice for the best taste.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier version, add a chopped chili pepper or a dash of hot sauce to the marinade.
• To save time, you can marinate the pork overnight in the refrigerator for even more flavor.
• Leftover cochinita pibil can be stored in the refrigerator for up to 3 days and used in tacos, sandwiches, or salads.
• Serve with a side of Dutch-style coleslaw for a refreshing contrast to the rich flavors of the pork.

Serving advice

Serve the Dutch-style cochinita pibil on warm tortillas or bread rolls. Top with pickled onions, fresh cilantro, and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the shredded pork on a platter, surrounded by warm tortillas or bread rolls. Garnish with vibrant pickled onions and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the tacos or sandwiches.