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Mexican Pulled Pork Cochinita Pibil

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Mexican Pulled Pork Cochinita Pibil
91% of users like this recipe
( 11 votes )

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Servings: 6
Total Time: 20 minutes prep, 3 hours marinate, 3 hours cook
Recipe by: Rae

Ingredients

8 garlic cloves, crushed
1 tsp annatto seeds (achiote)
2 teaspoons smoked paprika
2 teaspoons dried oregano leaves
2 teaspoons black peppercorns, crushed
2 teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon dried chili flakes (optional)
4 whole cloves
1 cinnamon stick
1/2 cup lime juice + lime zest
1/3 cup orange juice + orange zest
1 Tbsp Kosher salt
3 lb boneless pork shoulder roast,excess fat trimmed
Steamed rice, to serve
Tortillas, to serve
Marinated Onions (Cebolla en escabeche)
3 red onions, very thinly sliced
1/2 cup lime juice
1/3 cup orange juice
1 teaspoon Kosher salt

Directions

1. Combine the annatto, paprika, oregano, pepper, cumin, allspice, coriander, chili and cloves in the spice grinder and grind to a powder. Add the garlic, zest, juices and salt and grind together. and combined juice in a large bowl.

2. Put the pork, cinnamon stick and spice in an oven bag or zipper bag and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.

3. Preheat oven to 350 F. Place pork and marinade in the oven bag on a casserole dish (or directly into the casserole dish and tightly cover with foil. Loosely cover surface of pork with foil).

4. Roast for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest.

5. Meanwhile, to make the marinated onions(cebolla en escabeche) place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavors. Drain.

6. Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any chunks fat. Strain pan juices into a fat separator, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.

7. Serve the pork with the cebolla en escabeche, tortillas and/or rice.




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