Cochinita Pibil with Moroccan Twist

Ingredients

While the original Cochinita Pibil is known for its bold Mexican flavors, our Moroccan adaptation incorporates a unique blend of spices commonly found in Moroccan cuisine. We have replaced the traditional achiote paste with a fragrant mixture of cumin, coriander, cinnamon, and paprika. Additionally, we have added preserved lemons and dried fruits to enhance the dish's Moroccan essence. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 preserved lemons, sliced 2 preserved lemons, sliced
• 1/4 cup dried apricots, chopped 1/4 cup dried apricots, chopped
• 1/4 cup raisins 1/4 cup raisins
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, minced garlic, salt, and pepper.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned, approximately 5 minutes per side.
6. 6.
   Remove the pork from the pot and set aside.
7. 7.
   In the same pot, add the sliced onions and cook until softened and lightly caramelized, about 5 minutes.
8. 8.
   Return the pork to the pot and add the preserved lemons, dried apricots, raisins, and chicken broth.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Slow-roast the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
11. 11.
    Once cooked, remove the pot from the oven and let the pork rest for 10 minutes.
12. 12.
    Shred the pork using two forks and mix it with the flavorful cooking juices.

Treat your ingredients with care...

• Preserved lemons — Rinse the preserved lemons before using to remove excess saltiness. Remove the pulp and use only the rind for this recipe.
• Dried apricots — If the dried apricots are too firm, soak them in warm water for 10 minutes to soften before chopping.

Tips & Tricks

• For an extra burst of flavor, marinate the pork shoulder in the spice mixture overnight before cooking.
• Serve the Cochinita Pibil with Moroccan-style couscous or flatbread to soak up the delicious juices.
• If you prefer a spicier dish, add a pinch of cayenne pepper or harissa paste to the spice rub.

Serving advice

Serve the Moroccan-Spiced Slow-Roasted Pork as a main course, accompanied by Moroccan couscous and a fresh salad of mixed greens and citrus fruits. Garnish with fresh cilantro and a sprinkle of toasted almonds for added texture and flavor.

Presentation advice

Arrange the shredded pork on a large serving platter, drizzling some of the cooking juices over the top. Garnish with slices of preserved lemon and a sprinkle of chopped fresh parsley for a vibrant and appetizing presentation.