Cochinita Pibil - Peruvian Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves and flavored with achiote paste, our Peruvian adaptation incorporates Peruvian spices such as aji amarillo and rocoto peppers, as well as local herbs like huacatay. These additions bring a distinct Peruvian flavor profile to the dish, making it a true culinary fusion. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 tablespoon rocoto pepper paste 1 tablespoon rocoto pepper paste
• 2 tablespoons huacatay leaves, finely chopped 2 tablespoons huacatay leaves, finely chopped
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon vinegar 1 tablespoon vinegar
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper to taste Salt and pepper to taste
• Banana leaves for wrapping (optional) Banana leaves for wrapping (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, aji amarillo paste, rocoto pepper paste, huacatay leaves, cumin powder, oregano, vinegar, orange juice, lime juice, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the pork shoulder chunks to the marinade and coat them thoroughly. Cover the bowl and let the pork marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   If using banana leaves, briefly pass them over an open flame to soften them and make them more pliable.
5. 5.
   Place the marinated pork and its marinade in a baking dish. If using banana leaves, line the dish with them before adding the pork.
6. 6.
   Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Slow-cook the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
7. 7.
   Once cooked, remove the pork from the oven and let it rest for a few minutes. Shred the pork using two forks.
8. 8.
   Serve the Peruvian-style Cochinita Pibil on warm corn tortillas, accompanied by pickled red onions, avocado slices, and a squeeze of lime juice.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• Rocoto Pepper Paste — Rocoto peppers are quite spicy. If you prefer a milder version, you can reduce the amount of rocoto pepper paste or substitute it with red bell pepper paste.
• Huacatay Leaves — Huacatay, also known as Peruvian black mint, has a distinct flavor. If you can't find fresh huacatay leaves, you can use dried huacatay leaves or substitute it with a combination of mint and basil leaves.

Tips & Tricks

• For an authentic Peruvian touch, serve the Cochinita Pibil with a side of Peruvian corn (choclo) and aji sauce.
• If you prefer a smoky flavor, you can cook the marinated pork on a grill instead of in the oven. Just make sure to wrap it tightly in aluminum foil to retain the moisture.
• Leftover Cochinita Pibil makes delicious tacos, burritos, or even a filling for empanadas.

Serving advice

Serve the Inca-Inspired Cochinita Pibil on warm corn tortillas, accompanied by pickled red onions, avocado slices, and a squeeze of lime juice. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

Arrange the shredded Cochinita Pibil on a platter, surrounded by colorful garnishes such as sliced radishes, chopped tomatoes, and fresh herbs. This will create an inviting and visually appealing presentation.