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Cochinita Pibil (Mexican Braised Pork)

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schedulePrep 0 min local_fire_departmentCook 0 min groups12–16 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4510059

License: CC BY-SA 4.0 · Wikibooks contributors

#braised #mexican #recipes using allspice #recipes using annatto #recipes using clove #recipes using habanero chile #recipes using lemon juice #recipes using orange juice #recipes using pork #recipes using tequila #recipes using whole cumin #recipes with metric units
Drink Mexican

Ingredients

Scale
  • 5 Tbsp (75 ml) annatto seeds
  • 2 tsp (10 ml) cumin seeds
  • 1 Tbsp (15 ml) peppercorns
  • 8 allspice berries
  • ½ tsp (8 ml) whole cloves
  • 2 habanero chiles (or milder chiles)
  • ½ cup (120 ml) orange juice
  • ½ cup (120 ml) white vinegar
  • 2 Tbsp (30 ml) salt
  • 8 cloves of garlic
  • 5 lemons, juiced
  • 1 splash of tequila
  • 5 pounds (2.3 kg) pork butt
  • Banana leaves and/or heavy-duty aluminium foil
  • White or Spanish rice, taco shells, or tortillas for serving

Directions

  1. Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a fine powder. You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards.
  2. Remove the seeds and veins from the habanero chiles and chop coarsely. If you want a hotter dish, leave some of the veins and seeds in.
  3. Process the orange juice, vinegar, chiles, salt, garlic, and the spice powder in a blender or food processor until liquefied. Add the lemon juice and tequila.
  4. Cut the pork into 2-inch (5 cm) chunks. Leave the fat on the meat, to keep the pork moist while roasting; you can remove it after cooking if you wish.
  5. Place pork in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally.
  6. Heat oven to 325°F (160°C). Dump the meat and the marinade in a roasting pan lined with banana leaves or foil, making sure to wrap tightly so no steam escapes. If using banana leaves, an outer wrapping with foil will help seal in the steam.
  7. Bake for 4 hours. Open packet carefully; the meat should shred easily with a fork.
  8. Serve over rice, or shred and serve with taco shells or tortillas.

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