Best 5 Yucatan Roast Pork Cochinita Pibil Recipes

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In the heart of the Yucatán Peninsula, a symphony of flavors awaits in the form of Cochinita Pibil, a traditional Mayan dish that has captivated palates for generations. This delectable pork dish, marinated in achiote paste, is slow-roasted in banana leaves, resulting in tender, succulent meat infused with a harmonious blend of spices and citrus. Discover the secrets behind this iconic dish with our comprehensive guide, featuring three variations that cater to diverse preferences and dietary needs:

1. **Traditional Cochinita Pibil:** Embark on a culinary journey to the Yucatán with this authentic recipe that showcases the essence of Cochinita Pibil. Every bite transports you to the vibrant streets of Mérida, where the aroma of roasted pork mingles with the lively rhythm of traditional music.

2. **Crispy Cochinita Pibil Tacos:** Transform the classic Cochinita Pibil into a tantalizing taco experience. Crispy corn tortillas cradle tender pork, pickled onions, and a vibrant salsa, creating a symphony of flavors that will leave you craving more.

3. **Cochinita Pibil Tostadas:** Experience the perfect balance of textures and flavors as you savor Cochinita Pibil atop crispy tostadas. Fresh avocado slices, pickled red onions, and a drizzle of zesty salsa elevate this dish to a new level of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

COCHINITA PIBIL RECIPE FROM YUCATáN



Cochinita Pibil recipe from Yucatán image

Out of all the dishes in the Yucatan Peninsula, I think this is the dish that is best known throughout the whole country. Cooked with Achiote and sour orange juice, the slow roasted pork meat was traditionally buried in a pit, hence the word "Pibil", meaning "buried" in Mayan.

Provided by Mely Martínez

Categories     Pork

Time 2h45m

Number Of Ingredients 13

2 large banana leaves
1/2 cup of Achiote Paste
2 cups of bitter orange juice (or one cup orange juice mixed with one cup of grapefruit juice)
1/2 teaspoon ground pepper
3 Pounds of boneless pork loin or pork shoulder cut in pieces
1 large red onion (sliced.)
3-4 bay leaves
1/2 tablespoon dried thyme
1 tablespoon marjoram
1 Tablespoon dried Mexican oregano
1/2 cup oil or lard
1 turkey size oven bag
Salt to taste

Steps:

  • Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
  • To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
  • Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
  • In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
  • Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
  • Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
  • Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
  • Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
  • Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.

Nutrition Facts : Calories 385 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 85 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL



Pork Mimi's Way, Yucatan Style: Cochinita Pibil image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a few short ribs or pork butt)
Salt

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.

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL



Yucatan Pork Baked in Banana Leaves: Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 pound frozen banana leaves* (See Cook's Note)
2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
6 cloves garlic
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon kosher salt
5 pounds trimmed, boneless pork butt, halved
1 cup water
Marinated Red Onions, recipe follows
Habanero Salsa, recipe follows
Serving Suggestion: steamed white rice or fresh, warm tortillas
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt

Steps:

  • Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
  • Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
  • After meat has marinated, preheat oven to 375 degrees F.
  • Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
  • Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
  • In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)



Puerco Pibil (Yucatan-Style Slow Roasted Pork) image

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

3 lbs boneless pork butt, cut into 2 inch thick slices
2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
4 tablespoons annatto seeds
1 cup water
2 teaspoons allspice, freshly ground
4 teaspoons fresh ground black pepper
1 cup dried ancho chile powder
1/4 cup sea salt
2 tablespoons toasted dried Mexican oregano
1 teaspoon cumin
6 cloves garlic, peeled,then pan roasted until brown and soft
1 medium white onion, thickly slices,pan roasted until brown and soft
1/2 cup apple cider vinegar
3 cups freshly squeezed orange juice
1/2 cup fresh lemon juice

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 - YUCATAN STYLE BARBECUED PORK -



Cochinita Pibil - Yucatan Style Barbecued Pork - image

I don't know if some of you are familiar with the delicious Cochinita Pibil or Yucatan Style Barbecued Pork, which is an excellent recipe for Boston Butt Pork Roast. Everybody likes it. My recipe was adapted from Jim Peyton and Lindsay Websites. *Note: the Achiote Paste made with annato seeds from "Goya" brand is available at the Latin Section of many supermarkets and may be substituted for the annato seeds in the rub or recado.

Provided by pink cook

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

3 lbs boneless boston pork roast
1 tablespoon annatto seeds (or use Goya achiote paste*)
1/2 teaspoon whole cumin seed (or use ground cumin with achiote paste)
1 teaspoon oregano
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground coriander
1 1/2 teaspoons dried ancho chile powder
4 garlic cloves, minced and mashed to a paste
2 tablespoons orange juice
1/2 tablespoon lime juice
6 habanero peppers
2 cups onions, finely chopped
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1 teaspoon salt

Steps:

  • Grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. Place the powder in a small bowl, mix in the garlic, orange juice and lime juice. You want a smooth paste that spreads easily. If the rub seems dry add a little more juice.
  • MARINADE: Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste. Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. The mixture should be a thick paste. Coat the pork with the paste and marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped. Prepare the hot salsa, cool and refrigerate until serving time.
  • WRAP AND ROASTING: Preheat oven to 325ºF. In a rectangular pan lined with foil lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it and pour the vegetable oil over the pork. Fold the foil over the pork and flip the wrapped pork seam-side down in the pan. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork).
  • Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done. Serve the cochinita pibil with warm corn tortillas and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don't forget the pickled onion habanero salsa if you like it VERY SPICY!.
  • TO MAKE THE HOT SALSA - BE VERY CAREFULL AND USE GLOVES:
  • Toast the habanero chiles in a skillet over medium heat and don't smell it directly. Remove from heat and cool. Finely chop the chiles and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil. Be prepared: it is a very hot salsa.

Nutrition Facts : Calories 344.6, Fat 21.7, SaturatedFat 7.9, Cholesterol 97.5, Sodium 470.7, Carbohydrate 9.7, Fiber 1.1, Sugar 4.7, Protein 27.3

Tips:

  • To achieve the best flavor, use achiote paste instead of ground annatto seeds, as it imparts a more vibrant color and richer taste.
  • If you don't have banana leaves, you can substitute aluminum foil, but the traditional method using banana leaves will yield a more authentic flavor.
  • For a crispy outer layer, increase the cooking time by 30 minutes and keep an eye on the roast to prevent overcooking.
  • Allow the roast to rest for at least 15 minutes before shredding to let the juices redistribute and enhance the flavor.
  • Serve the cochinita pibil with warm tortillas, pickled red onions, and your favorite salsa for a complete and delicious meal.

Conclusion:

The Yucatan roast pork, also known as cochinita pibil, is a traditional Mayan dish that embodies the rich culinary heritage of the region. With its tender, flavorful pork marinated in a blend of aromatic spices and wrapped in banana leaves, this dish is a testament to the skillful techniques and unique ingredients that define Yucatecan cuisine. Whether you're a seasoned cook or a novice in the kitchen, this recipe provides detailed instructions and helpful tips to guide you in creating an authentic and delectable cochinita pibil that will tantalize your taste buds and transport you to the heart of the Yucatan Peninsula. This recipe not only offers a culinary adventure but also a glimpse into the cultural significance of cochinita pibil in Yucatan. Its deep-rooted traditions and symbolic importance make it a dish that is cherished and celebrated by locals and visitors alike. As you indulge in the succulent pork and the vibrant flavors, appreciate the artistry and history behind this dish, and let it serve as a reminder of the diverse and vibrant culinary traditions that exist around the world.

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