Photograph of the finished Cochinita pibil

Mexico · Thịt heo nướng lá chuối Yucatán

Cochinita pibil

3 hr 30 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Achiote spice Achiote spice 2.1 oz
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Onion Onion 1.6
  • Photograph of Banana leaves Banana leaves 4 leaves
  • Photograph of Chilli Chilli 1
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Tortilla Tortilla 12

Method

  1. 1 Mix achiote with lemon juice, crushed garlic, pepper, and a pinch of salt to create a reddish-orange marinade.
  2. 2 Slice the pork shoulder into large pieces, rub evenly with the marinade mixture, and let it marinate for at least 2 hours, preferably overnight.
  3. 3 Soften banana leaves by heating them over a fire, line the bottom of the pot with them, arrange the meat on top, and then wrap the leaves tightly around it.
  4. 4 Bake or simmer covered over low heat for 3 hours, or until the meat is tender and easily torn apart with a fork.
  5. 5 While waiting, soak the thinly sliced onions in lemon juice and chili peppers for 30 minutes to make a pickle to serve as a side dish.
  6. 6 Shred the meat, mix it with the juices released from the meat, and wrap it in tortillas with pickled onions.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 4: place the banana leaf package on a rack, cook under high pressure for 45 minutes, then release pressure naturally for 15 minutes; the meat will tenderize faster in 2 hours, but step 3 still requires wrapping tightly to retain the leaf aroma.

Start cooking