COCHINITA PIBIL
This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.
Provided by Lust3218
Categories Pork
Time 5h
Yield 3 1/2 pounds, 30-36 serving(s)
Number Of Ingredients 17
Steps:
- Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
- Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
- Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
- Marinate at least 2 hours or overnight in frig, overnight is best.
- If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
- Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
- Remove pork roast from the bag and reserve marinade.
- Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
- Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
- Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
- Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
- Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
Nutrition Facts : Calories 151.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 39.9, Sodium 746.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 11.6
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Sibusiso Sekhwela
[email protected]I love the smoky flavor of the pork in this recipe. I cooked it in a smoker, and it turned out perfect.
Mahim Hossin
[email protected]This recipe is a keeper! The pork is fall-apart tender and the sauce is flavorful and spicy. I will definitely be making this again.
MiZaN sArKaR
[email protected]I've made this recipe several times and it's always a hit. The pork is always tender and flavorful, and the sauce is delicious. I highly recommend this recipe.
Sandy Shref
[email protected]This recipe is easy to follow and the results are amazing. The pork is so tender and juicy, and the flavor is out of this world.
Hasib Al Rahim
[email protected]This is the best cochinita pibil I've ever had! The pork is so moist and tender, and the sauce is incredible. I will definitely be making this again.
abeel baba
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili peppers if you don't like spicy food.
Laura Howard
[email protected]I love the smoky flavor of the pork in this recipe. I cooked it in a smoker, and it turned out perfect.
Shari Fa
[email protected]This recipe is a great way to use up leftover pork. I made a big batch of pulled pork a few days ago, and I used the leftovers to make this cochinita pibil. It was delicious!
Yousif Hormez
[email protected]I'm not a huge fan of pork, but I really enjoyed this cochinita pibil. The pork was so tender and flavorful, and the sauce was delicious.
Hailey Lee
[email protected]I made this for a party, and it was a huge hit! Everyone loved the pork, and they all asked for the recipe.
Yeshkumardarlamimagar 2078
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The pork is so tender and flavorful, and the sauce is amazing.
SPENCER Lewis
[email protected]I love cochinita pibil, and this recipe is one of the best I've tried. The pork is perfectly cooked, and the sauce is delicious.
Boxed_ Goat
[email protected]This was my first time making cochinita pibil, and it turned out great! I followed the recipe exactly, and the pork was incredibly moist and flavorful.
AWAIS 73
[email protected]This cochinita pibil is amazing! The pork is so tender and flavorful, and the achiote paste gives it a beautiful red color.