2 banana leaves, passed over the flame to soften it
1 1/2 kilos pork leg
1/2 kilos pork tenderloin with rib
200 grams achiote paste
1/2 cups orange juice, sweet
1/2 cups white vinegar
1/4 teaspoons cumin powder
1 teaspoon dried oregano
1 teaspoon white pepper
1/2 teaspoons black pepper
1/2 teaspoons cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
1/2 teaspoons chile piquín
1 teaspoon salt
125 grams lard, melted
8 bolillo rolls
Preparation
1h 40 mins
0 mins
Medium
Cut the meat into pieces about 5 cm and place them in a container. Dilute the achiote in the orange juice and vinegar.
Add the spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth, and marinate in the refrigerator for at least 5 hours. (Preferably marinate overnight.)
Preheat the oven to 165 degrees Celsius (325 F). Hold the banana leaves directly over the fire for a few minutes until they soften. Line a tray (or container) with the banana leaves, allowing them to hang over the edges to wrap the cochinita.
Place the meat and marinade on the leaves and drizzle with the melted lard. Fold the ends of the leaves to prevent burning. Cover with aluminum foil.
Bake for 2 hours, or until it is so tender that it almost falls apart. If it is not tender enough, return to the oven for an additional 30 minutes.
Three hours before serving, prepare the red onion salsa (see the Red Onion Salsa recipe on kiwilimon).
Serve in bolillos cut in half with cochinita pibil as the filling.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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