Cochinita Pibil - Italian Style

Ingredients

While the original Cochinita Pibil is traditionally cooked with Mexican spices and wrapped in banana leaves, this Italian adaptation incorporates Italian herbs and spices such as rosemary, thyme, and oregano. The cooking method remains the same, slow-cooking the pork until it becomes tender and easily pulled apart. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder 2 pounds (900g) pork shoulder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) white wine vinegar 1/4 cup (60ml) white wine vinegar
• Juice of 2 lemons Juice of 2 lemons
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, dried rosemary, dried thyme, dried oregano, paprika, black pepper, and salt.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned, approximately 3-4 minutes per side.
6. 6.
   Remove the pot from the heat and add the white wine vinegar, lemon juice, and lemon zest. Cover the pot with a lid.
7. 7.
   Place the pot in the preheated oven and cook for 3-4 hours, or until the pork is tender and easily pulled apart with a fork.
8. 8.
   Once cooked, remove the pork from the pot and shred it using two forks.
9. 9.
   Serve the Italian-style pulled pork on a platter, garnished with fresh herbs and lemon wedges.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Dried herbs — If possible, use high-quality dried herbs for the best flavor. Alternatively, you can use fresh herbs, but double the amount.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shoulder in the spice mixture overnight before cooking.
• If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the spice mixture.
• Serve the Italian-style pulled pork on a bed of creamy polenta or with crusty Italian bread for a complete meal.
• Leftover pulled pork can be used in sandwiches, tacos, or pasta dishes for delicious leftovers.
• To achieve a crispy texture, broil the pulled pork for a few minutes after shredding.

Serving advice

Serve the Italian-style pulled pork as a main dish, accompanied by a fresh green salad and roasted vegetables. Garnish with fresh herbs and lemon wedges for added brightness.

Presentation advice

Arrange the shredded pork on a platter, drizzling any remaining cooking juices over the top. Sprinkle with fresh herbs and place lemon wedges around the edges for an attractive presentation.