Greek-style Cochinita Pibil

Ingredients

While the original Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, our Greek adaptation replaces these ingredients with Mediterranean herbs and spices. We also incorporate Greek yogurt to add a creamy and tangy element to the dish. 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) Greek yogurt 1 cup (240ml) Greek yogurt
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 lemon, juiced 1 lemon, juiced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (6g saturated)
• Carbohydrates: 4g (2g sugars)
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, dried oregano, dried thyme, dried rosemary, ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and toss until they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Transfer the marinated pork and marinade to a baking dish. Cover the dish with aluminum foil and bake for 2-3 hours, or until the pork is tender and easily shreds with a fork.
5. 5.
   Once cooked, remove the foil and increase the oven temperature to 400°F (200°C). Return the dish to the oven and cook for an additional 10-15 minutes, or until the pork develops a slightly crispy exterior.
6. 6.
   Serve the Greek-style Cochinita Pibil hot, garnished with fresh herbs such as parsley or dill.

Treat your ingredients with care...

• Greek yogurt — Choose a full-fat Greek yogurt for a creamy and rich flavor.
• Dried herbs — If possible, use high-quality dried herbs to enhance the aroma and taste of the dish.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier dish, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• Serve the Greek-style Cochinita Pibil with warm pita bread or Greek-style rice for a complete meal.

Serving advice

Serve the Greek-style Cochinita Pibil as a main course, accompanied by a fresh Greek salad and tzatziki sauce. The tender and flavorful pork pairs perfectly with the cool and refreshing flavors of the salad and the creamy tang of the tzatziki.

Presentation advice

Arrange the shredded Greek-style Cochinita Pibil on a platter, garnished with fresh herbs and lemon wedges. The vibrant colors and aromatic aroma will entice your guests before they even take their first bite.