As I sit here writing this post, I am amazed that I have not yet shared the recipe for Cochinita Pibil! After Enchiladas Suizas, Cochinita is my second favourite food - not only because it is delicious, but also because it is another dish my Nanny made for us on a regular basis. Those food memories are special and whenever I make this pork in annatto seed sauce I am transported immediately to my childhood kitchen table. Nanny used to make the pork and serve it in the form of saucy tacos along with a mound of white rice and black beans. So, so good!
Cochinita Pibil comes from the Mayan world, in the Yucatán Peninsula, where it is their most famous and popular dish. The name Cochinita refers to the pig, and the word Pibil comes from the Mayan word Pib, that means cooked in the ground oven. The original and best cochinita is cooked in a pit, over wood embers, the vessel covered with banana trunk pieces, then banana leaves, and finally a thin metal sheet covered with dirt. The pork itself is bathed in a mixture made from achiote (annatto seeds), sour orange, salt, cinnamon, cloves and garlic, which colours it a bright orange thanks to the annatto. It is then wrapped in banana leaves, covered, and placed in the pib.
Depending on the size of the meat, it takes anywhere from 3-4 hours to cook. It is traditionally made in the wee hours of the morning, so it is ready to eat first thing, usually on Sundays and holidays. It is the best breakfast ever!
The one and only condiment cochinita needs is a crown of brightly coloured pickled red onions, macerated in the same sour orange, salt and a bit of Mexican oregano, spiked with tiny pieces of Habanero chile. A freshly made corn tortilla to wrap it all in and you will be transported to foodie heaven.
If you ever find yourself in the Yucatán, take a drive to the countryside… you will most certainly come across a roadside restaurant that serves freshly baked Cochinita. STOP - because you must - and TASTE. It will be one of the best experiences - there is nothing like it. Simple ingredients transform the pork into something rich, luxurious and decadent. Trust me when I say it is one of the best tacos you will ever have.
As amazing as that sounds, you may not be able to travel to Mexico anytime soon, but the good news is you can make this at home! You don’t need to have the Pib in your backyard to be able to enjoy Cochinita. It is pretty easy to make.
If you have the time, I recommend you marinate it, then bake it low and slow, to coax all those flavours out of the pork. But if you’re strapped for time, you can make this in the pressure cooker or Instant Pot. You can buy achiote paste in your local Latin grocer, and if you cannot find sour oranges (these are harder to find), combine orange and grapefruit or lime juice to give you an approximation of flavour (I tend to prefer orange and grapefruit, as I enjoy its slight bitterness). Banana leaves are also available at Latin or Asian grocers, usually found in the freezer, but if you cannot find them, don’t stress, you can still make this without them. Finally, epazote (fresh or dried) is optional, but it is really delicious here. You may want to double up on the pickled onions, as they are really good in sandwiches or tortas - I like to keep a jar in the fridge for those occasions. One last thing, make sure you have plenty of corn tortillas for this party. If you like, make a pot of rice and some black beans and you will have an amazing meal.
Buen provecho!
Cochinita Pibil
Pork in Annatto Seed and Bitter Orange Juice
1/2 banana leaf, cut into large pieces
1.5 kg pork shoulder (pork butt) roast, cut into large chunks (I like to use boneless)
5 Tbsp achiote paste
6 cloves garlic, chopped
2-3 tsp salt, to taste
4 cups sour orange juice, or a combination of orange juice and grapefruit juice
1 sprig epazote, or 1 tsp dried epazote (optional)
Mix the achiote paste, garlic, salt and juice until well combined. Mixture should taste really well seasoned, if it needs more salt, add some more. This can be done in the blender if achiote paste is too hard. Let meat marinate in this mixture, refrigerated, for a minimum of 2 hours, preferably overnight.
Line slow cooker bowl with banana leaf, if you’re using it. Place meat on banana leaf and pour marinade liquid over meat. Sprinkle with epazote. Cover with another piece of banana leaf, tucking ends in securely.
Cook, covered, on Low setting for about 10 hours, until tender, then shred meat and leave in juices. Taste for salt and add more if needed. Continue to cook, covered, on Low setting for up to another 2 hours. Serve with pickled onions.
If you don’t have a slow cooker, this can be done in pressure cooker - cooked on high pressure for 40 minutes. In the oven, cover pan with foil over the banana leaves and braise at 300°F for 3-4 hours, until meat is very tender.
Pickled Red Onions:
6 Tbsp white vinegar, or equal parts of orange and lime juice
Salt to taste
1 medium red onion, cut into thin julienne (about 1 1/2 cups)
1 Habanero chile, seeded and thinly sliced or minced
1/2 tsp Mexican oregano
In bowl combine vinegar or juices and salt to taste.
Mix in onions and oregano.
Marinate at least 1 hour, stirring every so often.
Serves 6-8.