Cochinita pibil – Yucatán achiote pork baked in banana leaves
Pork marinated in achiote paste and sharp citrus juice, wrapped in banana leaves and slow-baked until it falls apart. Eaten in tacos or tortas with pickled red onion and habanero – Yucatán's best-known dish, cooked all over Mexico. Here orange and lime juice stand in for the sour oranges used in Yucatán.
- 4 h 30Time
- 41 minHands-on
- 4Portions
- 64 gprotein per portion
- 760kcal per portion
Ingredients for 4 portions
- 100 gAchiote paste
- 2Oranges
- 2Limes
- 3 clovesGarlic
- 3 mlCumin
- 1 tspMexican oregano
- to tasteSalt
- 1.2 kgPork shoulder, in large chunks
- 3Banana leaves
On the side
- 2Red onions, in thin half-moons
- 1Habanero, finely chopped
- 3Limes, for the onion
- 12Corn tortillas
Method
- Juice the oranges and limes. Blend the juice with the achiote paste, garlic, cumin, oregano and some salt until smooth.
- Put the pork in a bowl and turn it in the marinade until every piece is coated.
- Cover and leave the pork to marinate for at least 1 hour, or overnight in the fridge.
- Meanwhile, heat the oven to 170 °C. Pass the banana leaves over a gas flame or through a hot, dry frying pan for a few seconds to soften them, then line an ovenproof dish with them.
- Lay the pork and all its marinade on the leaves, fold the leaves over and cover the dish with foil.
- Bake for 3 hours, until the pork falls apart easily with a fork.
- Meanwhile, make the pickled onion: mix the red onion and habanero with the lime juice and some salt, and leave it to stand while the pork bakes. Habanero is very hot, so wash your hands afterwards.
- Open the leaves, shred the pork in the dish and toss it in its juices.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the pork in the tortillas, topped with the pickled onion.
