Cochinita Pibil - Puerto Rican Style

Ingredients

While the original Mexican Cochinita Pibil traditionally uses achiote paste and bitter orange juice, our Puerto Rican adaptation incorporates local ingredients such as annatto seeds and sour orange juice. Additionally, we enhance the flavors with Puerto Rican spices like adobo seasoning and sofrito, giving the dish a unique tropical twist. 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
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 1 cup (240ml) sour orange juice 1 cup (240ml) sour orange juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1/2 cup (120ml) sofrito 1/2 cup (120ml) sofrito
• 2 bay leaves 2 bay leaves
• 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: 18g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small skillet, toast the annatto seeds over medium heat until fragrant. Grind the seeds into a powder using a spice grinder or mortar and pestle.
2. 2.
   In a large bowl, combine the ground annatto seeds, sour orange juice, minced garlic, cumin, oregano, adobo seasoning, sofrito, bay leaves, salt, and pepper. Mix well to create the marinade.
3. 3.
   Place the pork shoulder chunks in a resealable plastic bag or a glass dish. Pour the marinade over the pork, ensuring it is fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
4. 4.
   Preheat the oven to 325°F (160°C).
5. 5.
   If using banana leaves, briefly pass them over an open flame to soften and make them pliable. Line a baking dish with the banana leaves, allowing them to hang over the edges.
6. 6.
   Transfer the marinated pork and marinade to the prepared baking dish. Cover the dish with additional banana leaves or aluminum foil.
7. 7.
   Bake in the preheated oven for 3-4 hours, or until the pork is tender and easily shreds with a fork.
8. 8.
   Remove the dish from the oven and let it rest for a few minutes. Shred the pork using two forks.
9. 9.
   Serve the Puerto Rican Cochinita Pibil on warm tortillas or as a filling for empanadas, accompanied by pickled onions, avocado slices, and a squeeze of lime juice.

Treat your ingredients with care...

• Annatto seeds — Toasting the annatto seeds before grinding them enhances their flavor and aroma.
• Sour orange juice — If sour orange juice is not available, you can substitute it with a combination of orange juice and lime juice.
• Sofrito — You can make your own sofrito by blending together onions, garlic, bell peppers, cilantro, and culantro. Alternatively, store-bought sofrito can be used.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight to allow the spices to penetrate the meat.
• If you can't find banana leaves, you can use parchment paper as a substitute for wrapping the pork.
• Serve the Cochinita Pibil with a side of Puerto Rican rice and beans for a complete meal.
• Leftover Cochinita Pibil makes delicious tacos or can be used as a filling for quesadillas.
• Adjust the level of spiciness by adding more or less adobo seasoning to suit your taste.

Serving advice

Serve the Puerto Rican Cochinita Pibil on warm tortillas, accompanied by pickled onions, avocado slices, and a squeeze of lime juice. This dish pairs well with a side of Puerto Rican rice and beans for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, garnish the Cochinita Pibil with fresh cilantro leaves and serve it on a platter lined with banana leaves. The vibrant colors of the dish will create an inviting and appetizing display.