Oven-Roasted Cochinita Pibil
Sofía Padilla Castro
This recipe is a delicious dish of oven-roasted cochinita pibil that you can prepare as a Mexican breakfast or even for lunch to vary your usual meals. Your family will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo pork tenderloin, with bone
  • 2 tablespoons achiote
  • 1/3 cups orange juice
  • 2/3 cups lemon juice , fresh
  • 2 Habanero chiles, chopped and seedless
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chile powder
  • 1 teaspoon cilantro seeds, ground
  • salt
  • pepper
  • 1/2 cups red wine vinegar
  • 2 red onions, slices
Preparation
30 mins
2h
Low
  • Shred the pork with a fork.
  • Spread all the meat with the achiote and set aside.
  • In a large bowl, mix the orange juice, lime juice, and habanero chiles.
  • Add cumin, paprika, chili powder, cilantro, salt, and pepper.
  • Place the meat in the mixture, cover, and refrigerate overnight. Turn it 2 or 3 times.
  • Preheat the oven to 165ºC. Wrap the pork in aluminum foil or banana leaves (soaked in water for at least 30 minutes).
  • Put the pork in an oven-safe pot and cover.
  • Bake for approximately 2 hours until the meat pulls away from the bone.
  • The slower the cooking, the more flavorful it will be.
  • You can also bake it at 95ºC for 4 to 5 hours, or in a slow cooker (without the banana leaves or aluminum foil).
  • While the pork is cooking, prepare the sauce. Boil the red wine vinegar in a small saucepan.
  • Add the onions, reduce the heat to medium-low, and cook until the onions have softened.
  • Pour the sauce over the pork and serve with white rice and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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