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
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
PIBIL-STYLE PORK
Provided by Steven Raichlen
Categories Citrus Pork Low Cal High Fiber Backyard BBQ Summer Grill Grill/Barbecue Oregano Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
- For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
- For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
- Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
- Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
- In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
- Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
- Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
- Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
- Reduce the heat to 275 degrees F and roast for 6 hours.
- Serve with pickled red onions, warm corn tortillas and salsa.
PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL
Steps:
- Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
- Preheat oven to 300 degrees F.
- Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
- Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
COCHINITA PIBIL (MAYAN PORK ROAST)
A cornerstone of the cuisine of the Maya, this is a simple recipe for a moist, spicy pork roast. If you can't banana leaves you can use foil paper and still get very tender meat.To slice the habaneros use a fork and knife because they will irritate your skin if you touch them. Serve the tacos with fresh salsa and avocado and cucumber slices to garnish. Prep time does not include marinating time.
Provided by Mami J
Categories Pork
Time 1h30m
Yield 1 roast, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade:.
- In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
- Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
- Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
- Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
- Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
- To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.
Nutrition Facts : Calories 393.5, Fat 26.8, SaturatedFat 9.3, Cholesterol 112.3, Sodium 105.3, Carbohydrate 3.9, Fiber 0.4, Sugar 2, Protein 32.3
PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)
I first came across a version of this when watching "Once Upon a Time in Mexico". The mariachi orders puerco pibil (roasted pork) in every restaurant he visits. After eating one chef's version, he declares it the best he has ever tasted, walks into the kitchen, and kills the chef, thereby retaining the balance of the universe. A segment following the movie shows how director Robert Rodriguez cooks his version. Between that, and a recipe in 'la parilla: the mexican grill', I think I have found my own happy medium. Serve with Pink Pickled Onions (recipe #73203), your favourite fruit salsa (I use recipe #86509 ), a salsa cruda (I use recipe #12724), and warmed, soft tortilla shells. Prep time includes marination time.
Provided by skat5762
Categories Pork
Time P3DT4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
- Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
- Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
- If you would like a spicier recado, add 2-3 habaneros to the processor.
- Combine pork butt and recado in large ziploc, sealing tightly.
- Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
- Place a sheet of tin foil in a sturdy pan.
- Cross banana leaves on top of the foil, and place meat in center.
- Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
- Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
- Cover pan with one more layer of foil, to prevent steam from escaping.
- [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
- Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
- Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
- Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 149.7, Sodium 4997.6, Carbohydrate 31.3, Fiber 8.8, Sugar 13.3, Protein 46.7
COCHINITA PIBIL
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
YUCATECAN-STYLE PORK
Steps:
- Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
- Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
- Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
- Toss pork with paste to coat well. Add onion and toss to combine.
- Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
- Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
- Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
- Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
- Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
- Discard foil and open banana leaves, then serve pork with salsa and tortillas.
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