This is the recipe for traditional cochinita pibil. To achieve a spectacular result, it is necessary to marinate the pork overnight in achiote sauce. It is cooked in the oven on low heat for 1.5 hours. It turns out really tender and
2 leaves banana, passed over the flame to soften them
1 1/2 kilos pork leg
1/2 kilos pork tenderloin, with ribs
200 grams achiote seasoning
1 cup orange juice, sour
1/4 teaspoons cumin powder
1 teaspoon ground white pepper
1/2 teaspoons ground black pepper
1/2 teaspoons cinnamon powder
5 pepper, ground gorditas
3 cloves garlic, squeezed
1/2 teaspoons chile piquín
salt , to taste
125 grams lard
Preparation
8h
0 mins
Medium
Line a baking tray with banana leaves, allowing them to hang over the edges to wrap the cochinita.
Place the meat on the same leaves.
Dissolve the achiote in orange juice and add the spices. Coat the meat and let it marinate for at least 8 hours (ideally overnight) in the refrigerator.
Melt the lard and coat the meat with the melted lard. Wrap the meat very well in the banana leaves, cover with aluminum foil, and bake in the preheated oven at 175ºC for 1 1/2 hours, or until it is so tender that it almost falls apart.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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