Cochinita Pibil Recipe
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Cochinita Pibil

By: TAWMTHEBOMB  
"This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!"

Rating: This weblink has been rated 29 times with an average star rating of 4.4 Read Reviews (26)

Rate/Review | 2,046 people have saved this

What to Drink?

Wine Tempranillo
Cocktail Tequila Sunrise
Prep Time:
30 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds pork butt roast with bone
  • 2 tablespoons achiote paste
  • 1/3 cup orange juice
  • 2/3 cup fresh-squeezed lemon juice
  • 2 habanero peppers, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • salt and pepper to taste
  • 1/2 cup red wine vinegar
  • 2 red onions, sliced into rings

Directions

  1. Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  3. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  4. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 222 | Total Fat: 11.7g | Cholesterol: 60mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by KATHARINAMST 
At first I was a little intimidated by the number of ingredients but this recipe turned out to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by Pat 
A bit different than other versions of this dish I have eaten, but really tasty nonetheless. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by MORTENSEN 
FANTASTIC- Already planning it for when company comes over. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2006 by S. N. 
After a frustrating search around town for Achiote paste, I did a computer search and it led... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by MORTHANA 
This is to die for!!!!:-) MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2007 by Chynna-Destiny 
I am only rating this so that no one else will make the mistake that I made. I am sure the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2004 by BAJATHECAT 
The ingredients are so awesome but the flavors just didn't materialize. We were disappointed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2004 by damitWS6 
"Nothing Special. Just happens to be my favorite." Needs tequila in the sauce! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2007 by randyontheglobe 
I was most disappointed with this recipe. Instead of the succulent and savory dish I know... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2006 by lohroffe 
It wasn't as flavorful as I'd hoped, but it's probably my own fault because 1. I substituted... MORE

 
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