Cochinita Pibil - Spanish Style

Ingredients

While the original Mexican Cochinita Pibil is traditionally cooked in banana leaves, the Spanish adaptation replaces them with vine leaves, adding a unique Mediterranean touch. The Spanish version also incorporates Spanish spices like smoked paprika and saffron, giving the dish a distinct flavor profile. Additionally, the Spanish Cochinita Pibil may be served with traditional Spanish accompaniments such as saffron rice or patatas bravas. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon achiote paste 1 tablespoon achiote paste
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Vine leaves, for wrapping Vine leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 38g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, minced garlic, achiote paste, smoked paprika, cumin, cinnamon, saffron threads, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the pork shoulder chunks to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Remove the marinated pork from the refrigerator and let it come to room temperature.
5. 5.
   Take a vine leaf and place a portion of the marinated pork in the center. Fold the leaf over the pork, creating a neat package. Repeat with the remaining pork and vine leaves.
6. 6.
   Place the wrapped pork in a baking dish and cover tightly with aluminum foil.
7. 7.
   Bake in the preheated oven for 3-4 hours, or until the pork is tender and easily pulls apart.
8. 8.
   Remove from the oven and let it rest for a few minutes before unwrapping the vine leaves.
9. 9.
   Serve the Spanish Cochinita Pibil with saffron rice or patatas bravas for a complete Spanish culinary experience.

Treat your ingredients with care...

• Vine leaves — Ensure the vine leaves are fresh and pliable. If using preserved vine leaves, rinse them well before wrapping the pork.

Tips & Tricks

• For an extra smoky flavor, you can grill the wrapped pork on a barbecue instead of baking it in the oven.
• If you can't find achiote paste, you can substitute it with a mixture of paprika, cumin, and annatto powder.
• Serve the Cochinita Pibil with pickled onions and fresh cilantro for added flavor and freshness.
• Leftover Cochinita Pibil can be used as a filling for tacos or sandwiches the next day.
• Adjust the level of spiciness by adding or reducing the amount of smoked paprika and ground cumin.

Serving advice

Serve the Spanish Cochinita Pibil as a main course, accompanied by saffron rice or patatas bravas. Garnish with fresh cilantro and serve with pickled onions on the side for a burst of tanginess.

Presentation advice

Arrange the unwrapped vine leaf packages on a platter, showcasing the vibrant green color of the leaves. Drizzle some of the cooking juices over the top for added moisture and flavor. Sprinkle with a pinch of smoked paprika for an attractive finishing touch.