Cochinita Pibil - Russian Style

Ingredients

While the original Mexican cochinita pibil is traditionally cooked in banana leaves and served with tortillas, this Russian adaptation uses a slow-roasting method and incorporates Russian spices to infuse the pork with a unique flavor profile. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 kg (4.4 lbs) pork shoulder, bone-in 2 kg (4.4 lbs) pork shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) lime juice 1/2 cup (120 ml) lime juice
• 1/4 cup (60 ml) white vinegar 1/4 cup (60 ml) white vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 bay leaves 4 bay leaves

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small skillet, toast the annatto seeds over medium heat until fragrant. Grind them into a powder using a spice grinder or mortar and pestle.
3. 3.
   In a bowl, combine the ground annatto seeds, minced garlic, cumin, oregano, smoked paprika, coriander, black pepper, and salt to make a spice rub.
4. 4.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
5. 5.
   In a separate bowl, mix together the orange juice, lime juice, and white vinegar.
6. 6.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the sliced onions and bay leaves, and cook until the onions are softened.
7. 7.
   Place the seasoned pork shoulder on top of the onions in the pot. Pour the orange juice mixture over the pork.
8. 8.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Slow-roast the pork for 4-5 hours, or until it is tender and easily shreds with a fork.
10. 10.
    Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the cooking juices.

Treat your ingredients with care...

• Annatto seeds — Toasting the annatto seeds before grinding them enhances their flavor and aroma.
• Orange juice — Use freshly squeezed orange juice for the best taste.
• Lime juice — Opt for freshly squeezed lime juice to add a tangy kick to the dish.
• Pork shoulder — Choose a bone-in pork shoulder for added flavor and tenderness.
• Smoked paprika — If you prefer a smokier flavor, use smoked paprika instead of regular paprika.

Tips & Tricks

• For a deeper flavor, marinate the pork shoulder in the spice rub overnight before cooking.
• Serve the cochinita pibil with Russian-style pickled vegetables for a tangy contrast.
• If you prefer a spicier dish, add a chopped chili pepper to the spice rub.
• Leftover cochinita pibil can be used in tacos, sandwiches, or served over rice for a delicious meal.
• To achieve a crispy texture, broil the shredded pork for a few minutes after mixing it with the cooking juices.

Serving advice

Serve the Russian-style cochinita pibil as a main course, accompanied by steamed potatoes or buckwheat groats. Garnish with fresh herbs such as dill or parsley for a vibrant touch.

Presentation advice

Present the cochinita pibil in a large serving dish, allowing the vibrant orange color of the pork to shine through. Sprinkle some additional ground annatto seeds on top for an extra pop of color.