Mexican Dinner Cochinita Pibil for a Slow-Cooked Treat

Cochinita Pibil is a traditional Mexican dish that promises to deliver an explosion of flavors in every bite. Originating from the Yucatan Peninsula, this slow-cooked pork dish is marinated in achiote paste, which is made from ground annatto seeds, and is wrapped in banana leaves for a truly authentic experience. Here’s how to prepare this mouthwatering meal that is perfect for any dinner gathering.

Ingredients for Cochinita Pibil

• 3 pounds pork shoulder, cut into chunks
• 1/2 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Banana leaves (or aluminum foil for wrapping)

Instructions

Step 1: Marinate the Pork
In a large bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper. Mix well to create a marinade. Add the chunks of pork to the bowl, ensuring each piece is fully coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld.

Step 2: Prepare the Cooking Medium
If using banana leaves, briefly pass them over an open flame to soften, making them more pliable. This will help to retain moisture during the cooking process. Lay a few leaves in the bottom of a slow cooker or baking dish, creating a base to hold the marinated pork.

Step 3: Assemble
Place the marinated pork onto the banana leaves in the slow cooker or baking dish. Fold the leaves over the pork to cover it completely. If you’re not using banana leaves, cover the dish with aluminum foil to trap the steam.

Step 4: Slow Cook
Cook the Cochinita Pibil on low heat for about 8 hours in a slow cooker, or at 325°F (163°C) in the oven for 4-5 hours, until the pork is tender and easily shredded with a fork.

Serving Suggestions