More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Cochinita Pibil

SUBMITTED BY: TAWMTHEBOMB PHOTO BY: admjhndly

"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!"

RECIPE RATING:

Read Reviews (21)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.
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.
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.

ADVERTISE WITH US

REVIEWS

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

Reviewed on Jan. 10, 2004 by Pat

A bit different than other versions of this dish I have eaten, but really tasty nonetheless. ... MORE

Reviewed on Nov. 7, 2003 by MORTENSEN

FANTASTIC- Already planning it for when company comes over. MORE

Reviewed on Nov. 7, 2003 by MORTHANA

This is to die for!!!!:-) MORE

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

Reviewed on Jul. 14, 2004 by BAJATHECAT

The ingredients are so awesome but the flavors just didn't materialize. We were disappointed... MORE

Reviewed on Feb. 26, 2004 by damitWS6

"Nothing Special. Just happens to be my favorite." Needs tequila in the sauce! MORE

Reviewed on Jan. 26, 2004 by GUINEAPIGS

My whole family loved this. We eat jalapenos,habaneros, and cayenne all the time, but I was... MORE

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

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

User Name	Password

Remember me? Forgot password?

Top Related Articles