#cochinitapibil

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

Cochinita means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to approximate the effect of the bitter orange on the meat. Another important ingredient in all pibil recipes is achiote (annatto), which gives the dish its characteristic color and adds to flavor. It is usually eaten with side dishes such as: corn tortillas, red pickled onion, refried black beans and habanero chilies. Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. The origin of the word pibil is unclear as to whether it comes from the Mayan noun for roasting or the verb 'to roast' as these are the same word pib.

Cochinita Pibil is a traditional Yucatan dish of slow-roasted pork shoulder that has been marinated in achiote and citrus. It has bright and savory flavors.

Ingredients: 4 pounds pork shoulder, cut into chunks. 5 tablespoons annatto seeds. 1 tablespoon cumin seeds. 1 tablespoon black peppercorns. 1 tablespoon allspice berries. 1 tablespoon dried oregano. 1 teaspoon cloves. 8 cloves garlic, peeled. 2 teaspoons salt. 1 cup orange juice. 1/2 cup white vinegar. Juice of 4 lemons. Banana leaves, for wrapping.

Instructions: In a dry skillet over medium heat, toast annatto seeds, cumin seeds, peppercorns, allspice berries, dried oregano, and cloves until fragrant. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. In a blender, combine the ground spice mixture, garlic, salt, orange juice, white vinegar, and lemon juice. Blend until smooth. Place the pork shoulder chunks in a large bowl and pour the marinade over them. Ensure each piece is well coated. Marinate in the refrigerator for at least 4 hours or overnight. Preheat your oven to 325F 163C. Line a baking dish with banana leaves, leaving some overhanging. Place the marinated pork on the banana leaves and wrap it tightly with more banana leaves. Cover the baking dish with aluminum foil and bake for 3-4 hours or until the pork is tender and easily shreds with a fork. Serve the Cochinita Pibil with your favorite sides or use it as a filling for tacos. Enjoy the rich flavors of this Yucatan specialty!