Cochinita pibil

Course: Main Course
Cuisine: Mexican
Keyword: Achiote, Braised pork belly, Cochinita pibil
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 275kcal
A deeply flavored shredded pork dish from the Yucatan region of Mexica
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Ingredients

  • 4 lb Pork shoulder boneless
  • 1 whole head garlic separated into individual unpeeled cloves
  • 2 tablespoons olive oil
  • ¼ cup achiote paste
  • 2 tablespoons Mexican oregano
  • 3 whole cloves
  • 1 3-inch Mexican cinnamon stick
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon whole cumin seed
  • 1 tablespoon whole allspice berries
  • ½ cup orange juice freshly squeezed
  • ¼ cup lime juice freshly squeezed
  • ¼ cup grapefruit juice freshly squeezed
  • ¼ cup white vinegar
  • 1 tablespoon soy sauce
  • 1 white onion julienne
  • 2 roma tomatoes quartered
  • 8 bay leaves
  • Kosher salt to taste

Instructions

  • Heat a dry skillet over medium high heat. Add the cloves of garlic and cook, stirring occasionally, until the husks are blackened. Peel the gloves and set aside.
  • Add the oil and spices to the skillet, and cook until fragrant, about 2-3 minutes
  • Transfer the spices to a blender, along with the citrus juices, vinegar, and soy sauce. Blend until smooth,
  • Place the pork shoulder in a slow cooker and pour in the marinade, making sure all sides of the pork are covered. Add the onion, tomatoes, and bay leaves.
  • Set the slow cooker on high and cook for 6 hours. Shred the pork an mix well with the juices in the slow cooker.
  • Serve with warm tortillas, cotija cheese, diced onions and cilantro, crema, etc.

Nutrition

Calories: 275kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 236mg | Potassium: 660mg | Fiber: 2g | Sugar: 3g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 3mg