Cochinita Pibil - Haute Cuisine Style

Ingredients

While the original Cochinita Pibil is typically slow-cooked in a pit, this haute cuisine version embraces modern cooking methods. The dish is transformed into an artful composition, with carefully curated ingredients and refined plating techniques. The flavors remain true to the traditional dish, but with a touch of finesse and refinement. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, cubed 2 pounds (900g) pork shoulder, cubed
• 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 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine orange juice, lime juice, minced garlic, achiote paste, dried oregano, ground cumin, ground cinnamon, salt, and black pepper. Mix well to form a marinade.
2. 2.
   Place the cubed pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   In a Dutch oven or oven-safe pot, heat the white vinegar, dry white wine, and chicken broth over medium heat. Add the marinated pork shoulder and bay leaves. Cover the pot and transfer it to the preheated oven.
5. 5.
   Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Remove the pot from the oven and let it rest for a few minutes. Using two forks, shred the pork.
7. 7.
   Serve the Cochinita Pibil on a plate, garnished with thinly sliced red onion and fresh cilantro.

Treat your ingredients with care...

• Achiote paste — If you can't find achiote paste, you can make a substitute by combining equal parts paprika, cumin, and turmeric.
• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Pork shoulder — Opt for a well-marbled pork shoulder for tender and juicy results.
• Lime juice — Freshly squeezed lime juice adds a bright and tangy flavor to the dish.
• Red onion — Slice the red onion thinly for a delicate crunch and vibrant color.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight to allow the spices to penetrate the meat.
• If you prefer a smoky taste, you can add a small amount of chipotle powder to the marinade.
• Serve the Cochinita Pibil with warm tortillas, pickled red onions, and a squeeze of fresh lime juice for a complete gourmet experience.
• Leftovers can be used to make delicious tacos, quesadillas, or even a flavorful pulled pork sandwich.
• To achieve a beautiful caramelized crust on the pork, you can broil it for a few minutes after shredding.

Serving advice

Serve the Cochinita Pibil as the centerpiece of an elegant dinner. Plate the shredded pork artistically, garnish with thinly sliced red onions and fresh cilantro. Accompany it with warm tortillas, pickled red onions, and a side of black beans for a complete haute cuisine experience.

Presentation advice

Create an eye-catching presentation by arranging the shredded pork in a neat mound on the plate. Place the thinly sliced red onions in an elegant fan shape on top of the pork. Sprinkle fresh cilantro leaves delicately over the dish for a pop of color. Serve with warm tortillas on the side.