COCHINITA PIBIL
Unless you have a pit in your yard, you can't cook this in the traditional way, which is to wrap the meat and marinade closely in banana leaves and slow cook it in a pib, an earth oven. But cooking your cochinita pibil in a regular oven is pretty close -- only you'll want to get as much smoke into the deal as possible. I find using smoked salt works well, and if you can get some, use it. If not, no biggie. The weird herbs in this recipe, the epazote and avocado leaves, are actually pretty easy to find in Mexican markets, and chances are there's one near you. If you can't find them, skip it.
Provided by Hank Shaw
Categories Main Course
Time 4h25m
Number Of Ingredients 19
Steps:
- If you are making your own recado rojo, the achiote paste, grind the annatto seeds in a spice grinder. The seed are hard, to you will need to grind, sift into a bowl, then grind some more. When the seeds are ground into a powder, mix them with the vinegar and set aside. Incidentally, you can get powdered annatto, but unless it's bright red, don't buy it -- the flavor gets old and stale fast. Put the oregano, cumin seeds, peppercorns and allspice into the grinder and grind that into a powder. Add it to the bowl with the achiote. Move the spice mixture, the garlic and orange juice to a food processor or blender and process until you get a thick paste. This will keep in the fridge for months.
- Get a heavy, lidded pot that will hold the meat snugly. You can either keep the meat on the bone if it will fit into the pot (javelina shoulders do), or cut it into pieces that will fit. If for some reason you are using hind legs, you will want to cut the meat across the grain into hunks about 2 to 3 inches across. If you don't do this, you will have very long strands of meat when you are ready to eat it, which isn't so nice. Mix the achiote paste with the lard, salt and enough bitter orange juice to make a sauce like a very thick BBQ sauce. Put the meat into the pot and pour the sauce over it. Massage the sauce into the meat as best you can (maybe wear gloves, as the annatto stains unless you wash your hands the second you're done), and, if you have time, Set everything into the fridge for up to a day. You don't have to do this, but a long marinade is traditional, and helpful if you cook at high-ish temperatures.
- When you are ready to cook, take the meat out of the fridge and sprinkle the epazote and avocado leaves over it. Cover the pot and put it into a 250°F oven. If you do this, the meat will take between 6 and 8 hours to cook, but will be of better texture. If you are in a bit more of a hurry, set the oven to 300°F and the meat should be ready in 3 to 4 hours.
- When the meat is ready to fall off the bone, shred it with two forks. With wild pigs or javelina, I like to add anywhere from 1/4 cup to 1/2 cup of lard to the mixture, to keep it from getting dry.
- Serve on tortillas with pickled red onions and some minced habaneros. Drizzle a little extra lime or bitter orange juice on it when you serve your tortillas.
Nutrition Facts : Calories 450 kcal, Carbohydrate 1 g, Protein 54 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 185 mg, Sodium 793 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COCHINITA PIBIL
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)
This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
- Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
- Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
- Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 8.3 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 0.9 g, Protein 37.6 g, SaturatedFat 8.9 g, Sodium 1333.5 mg, Sugar 4.7 g
AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)
A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 6h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
- Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
- Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
- Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
- Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g
COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Steps:
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
- Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
COCHINITA PIBIL
Slow roasted Boston Butt, or pork shoulder with achiote marinade. The best pork I have ever made. Don't let the long list of ingredients scare you, it is quite easy to make. My old friend's mom who was from Mexico gave me this recipe, and I can't keep it to meself!
Provided by TJW2725
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
- In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
- Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
- Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees C).
- Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
- Place into a casserole dish, and cover.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
- I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
- Add onions, reduce heat to medium-low, and simmer until tender.
- Pour sauce over pork, and serve with white rice and corn tortillas.
- Each person can make tacos or fajitas with the pork, the rice and the sauce.
- * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.
Nutrition Facts : Calories 383.3, Fat 24.1, SaturatedFat 8.3, Cholesterol 99.8, Sodium 105.4, Carbohydrate 9.8, Fiber 1.4, Sugar 5.9, Protein 29.5
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- Combine the achiote paste, orange juice, lime juice and cumin in a blender or food processor. Pulse briefly until combined.
- Place the pork in the bowl of your pressure cooker or slow cooker, then drizzle the pork evenly with the marinade. Toss briefly to combine. (Then rinse out your blender, so that the achiote does not stain it.)
- Place the lid on your pressure cooker (setting the vent to “sealing”) or slow cooker. Then either pressure cook the pork on manual for 40 minutes, followed by a 15-minute natural release. Or slow cook the pork on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork.
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- Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
- Heat your oven to 300 degrees F (150 C). Add the marinated pork with marinade to a large baking dish or pot. Add 1/2 cup water and cover. Bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.
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- Line a Pyrex Deep 9 x 13in baking dish with 2 layers of banana leaves. Place pork shoulder in dish on top of banana leaves.
- Combine achiote paste, orange juice, lime juice, and salt in a blender and blend until smooth. Pour over pork.
- Wrap pork with banana leaves and cover the entire dish tightly with foil. Place in oven and cook slowly until pork is very tender, about 6 hours.
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