Cochinita Pibil - Soulful Twist

Ingredients

While the original Cochinita Pibil is traditionally cooked in banana leaves and served with tortillas, this soul food adaptation incorporates elements of slow cooking and soulful flavors. We enhance the dish with a touch of smokiness and a medley of soulful spices, creating a unique fusion of Mexican and soul food traditions. 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
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 onion, sliced 1 onion, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your oven to 325°F (160°C).
2. 2.
   In a bowl, combine the orange juice, lime juice, apple cider vinegar, minced garlic, achiote paste, smoked paprika, cumin, oregano, cinnamon, brown sugar, salt, black pepper, and cayenne pepper. Mix well to form a marinade.
3. 3.
   Place the pork shoulder chunks in a large baking dish and pour the marinade over the meat. Ensure all the meat is coated evenly. Add the sliced onion and bell pepper to the dish.
4. 4.
   Cover the baking dish with aluminum foil and place it in the preheated oven. Let it cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
5. 5.
   Once cooked, remove the dish from the oven and let it rest for a few minutes. Use two forks to shred the pork.
6. 6.
   Serve the soulful Cochinita Pibil on warm cornbread or alongside collard greens for a true soul food experience.

Treat your ingredients with care...

• Achiote paste — If you can't find achiote paste, you can make a substitute by combining equal parts of paprika, cumin, and turmeric.
• Orange juice — Freshly squeezed orange juice will provide the best flavor, but you can also use store-bought orange juice.
• Pork shoulder — Opt for a boneless pork shoulder for easier shredding. Trim excess fat before cooking for a leaner dish.
• Smoked paprika — If you prefer a milder flavor, you can use regular paprika instead of smoked paprika.
• Cornbread — Serve the Cochinita Pibil on top of a slice of warm cornbread to add a soulful touch to the dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add a chopped jalapeño to the marinade.
• Make a double batch of Cochinita Pibil and freeze the leftovers for future soulful meals.
• Serve the shredded pork in tacos or as a filling for sliders for a fun twist on traditional soul food.
• Garnish the dish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Serving advice

Serve the soulful Cochinita Pibil on warm cornbread or alongside collard greens for a true soul food experience. Top it with a dollop of sour cream or a sprinkle of chopped green onions for added creaminess and freshness.

Presentation advice

Present the Cochinita Pibil on a large platter, allowing the vibrant colors of the shredded pork, onions, and bell peppers to shine through. Garnish with fresh cilantro leaves and serve with a side of warm cornbread.