Cochinita Pibil with a Mediterranean Twist

Ingredients

While the original Cochinita Pibil is known for its bold Mexican spices and the use of achiote paste, our Mediterranean adaptation incorporates citrus fruits, aromatic herbs, and olive oil to create a lighter and fresher flavor profile. We have also adjusted the cooking technique to slow-roast the pork, allowing it to become tender and succulent while infusing it with Mediterranean flavors. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless and skinless 2 pounds (900g) pork shoulder, boneless and skinless
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• Juice of 2 lemons Juice of 2 lemons
• Juice of 1 orange Juice of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a bowl, combine the minced garlic, dried oregano, dried thyme, ground cumin, paprika, lemon juice, orange juice, lemon zest, orange zest, olive oil, salt, and pepper.
3. 3.
   Place the pork shoulder in a roasting pan and pour the marinade over it, ensuring it is evenly coated. Cover the pan with aluminum foil and let it marinate in the refrigerator for at least 4 hours or overnight.
4. 4.
   Remove the roasting pan from the refrigerator and let it come to room temperature.
5. 5.
   Scatter the thinly sliced red onion over the pork.
6. 6.
   Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
7. 7.
   Slow-roast the pork for approximately 3 hours, or until it is tender and easily shreds with a fork.
8. 8.
   Once cooked, remove the foil and increase the oven temperature to 220°C (430°F). Return the pork to the oven for an additional 10-15 minutes to allow the edges to crisp up.
9. 9.
   Remove the pork from the oven and let it rest for a few minutes before shredding it using two forks.
10. 10.
    Serve the Mediterranean-inspired Cochinita Pibil on warm tortillas or alongside a fresh salad. Garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Citrus fruits — Use fresh and juicy lemons and oranges to enhance the Mediterranean flavors.
• Olive oil — Opt for extra virgin olive oil to add richness and depth to the marinade.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the marinade.
• If you prefer a spicier version, add a finely chopped chili pepper to the marinade.
• Serve the Cochinita Pibil with a side of pickled red onions for a tangy contrast.
• Leftover shredded pork can be used in tacos, sandwiches, or salads.
• To achieve a smoky flavor, you can briefly grill the pork after slow-roasting it.

Serving advice

Serve the Mediterranean-inspired Cochinita Pibil on warm tortillas or alongside a fresh salad. The tender and flavorful shredded pork can be topped with pickled red onions, fresh cilantro, and a squeeze of lime juice for an extra zing.

Presentation advice

Arrange the warm tortillas on a platter and place the shredded Mediterranean Cochinita Pibil in a separate serving bowl. Garnish with fresh cilantro leaves and serve alongside colorful pickled red onions for an eye-catching presentation.