Cochinita Pibil - Turkish Style

Ingredients

While the original Cochinita Pibil is traditionally made with pork marinated in citrus juices and achiote paste, this Turkish-inspired version incorporates a blend of Turkish spices such as cumin, paprika, and sumac. The slow-roasting method remains the same, resulting in tender and juicy pulled pork, but with a delightful Turkish twist. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 kg (4.4 lbs) boneless pork shoulder 2 kg (4.4 lbs) boneless pork shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons Turkish paprika 2 tablespoons Turkish paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground sumac 1 tablespoon ground sumac
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• Juice of 2 lemons Juice of 2 lemons
• Juice of 2 oranges Juice of 2 oranges
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 4 bay leaves 4 bay leaves
• 1 large onion, sliced 1 large onion, sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• 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 bowl, combine the minced garlic, olive oil, tomato paste, Turkish paprika, cumin, sumac, oregano, salt, and black pepper to make a marinade.
3. 3.
   Place the pork shoulder in a large baking dish and rub the marinade all over the meat, ensuring it is evenly coated.
4. 4.
   Pour the lemon and orange juice over the pork, followed by the chicken broth.
5. 5.
   Scatter the bay leaves and sliced onion around the pork.
6. 6.
   Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
7. 7.
   Slow-roast the pork for 4-5 hours, or until it is tender and easily pulls apart with a fork.
8. 8.
   Once cooked, remove the pork from the oven and let it rest for 10 minutes.
9. 9.
   Shred the pork using two forks, discarding any excess fat.
10. 10.
    Serve the Turkish-style Cochinita Pibil on warm flatbread or pita, garnished with fresh herbs and a squeeze of lemon juice.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Turkish paprika — Look for a high-quality, sweet or smoked Turkish paprika for authentic flavor.
• Sumac — Sumac adds a tangy and citrusy flavor. If unavailable, you can substitute with lemon zest.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the marinade.
• Marinate the pork overnight for even more flavor.
• Serve the Cochinita Pibil with pickled vegetables and yogurt sauce for a refreshing contrast.
• Leftover pulled pork can be used in sandwiches, tacos, or salads.
• If you prefer a spicier version, add a pinch of Turkish chili flakes to the marinade.

Serving advice

Serve the Turkish-style Cochinita Pibil on warm flatbread or pita bread. Garnish with fresh herbs such as parsley or cilantro, and squeeze some lemon juice over the top for a burst of freshness. Accompany with a side of pickled vegetables and a dollop of yogurt sauce.

Presentation advice

Arrange the pulled pork on a platter, allowing the vibrant colors of the meat and garnishes to shine through. Sprinkle some sumac or paprika on top for an extra pop of color. Serve with warm flatbread or pita bread on the side.