Cochinita Pibil
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
10 cloves
Garlic (chopped)1.5 cup
Orange Juice2 tsps
Cumin Seed1 tsp
Cinnamon2 tsp
Ground Thyme1 tsp
Oregano (dried)1 tsp
Sea SaltDirections:
1
In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork
2
Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours
3
Preheat the oven to 300 degrees
4
Heat a dry cast iron skillet over high heat
5
Char the onion until blackened on both sides
6
Char the tomatoes on both sides
7
Reserve
8
Line a large baking dish with one layer of the banana leaves or foil
9
Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade
10
Cover with more banana leaves and wrap the dish tightly in foil
11
Bake for 2-1/2 hours or until the pork is tender and moist
12
Remove from oven and let sit 10 minutes
13
Unwrap and serve with pickled shallots