Cochinita Pibil

Name: Cochinita Pibil
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 pounds pork butt roast with bone; 2 tablespoons achiote paste; ⅓ cup orange juice; ⅔ 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; ½ cup red wine vinegar; 2 red onions, sliced into rings

Rating: 4.42 stars

59 Ratings
45 Reviews
5 Photos

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!

By TAWMTHEBOMB

Gallery

Recipe Summary

prep:

30 mins

cook:

2 hrs

total:

2 hrs 30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

222 calories; protein 19.1g 38% DV; carbohydrates 10g 3% DV; fat 11.7g 18% DV; cholesterol 60.2mg 20% DV; sodium 58.1mg 2% DV. Full Nutrition

Reviews (45)

Most helpful positive review

KATHARINAMST

01/10/2004

At first I was a little intimidated by the number of ingredients but this recipe turned out to be easier than it looked. This dish was great but I used an achiote oil made by heating not boiling the achiote seeds in sunflower oil on the stove for ten minutes. This gives a great red colored oil and is easier to use than the paste. The rest of the recipe remained the same. This oil can also be used for the rice just put a teaspoon in with the water! I Will certainly make this again! Read More

Helpful

(60)

Most helpful critical review

Chynna-Destiny

02/10/2007

I am only rating this so that no one else will make the mistake that I made. I am sure the author of the recipe meant well, but the advice about cooking at "200 degrees for four or five hours" does not work!!! The meat was not cooked; I had to throw it in the crock pot to finish it off. The marinade and sauce are delicious, but please do not cook it at 200 degrees; cook it at 325 degrees as the original idea states!!!! Read More

Helpful

(87)

59 Ratings

5 star values: 36
4 star values: 15
3 star values: 6
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chynna-Destiny

02/10/2007

Helpful

(87)

KATHARINAMST

01/10/2004

Helpful

(60)

Pat

01/10/2004

A bit different than other versions of this dish I have eaten but really tasty nonetheless. It is perhaps a bit on the tart side and I may consider altering the lemon-orange juice ratio a bit the next time I make it. I used the slow cooker method and the meat was moist and tender. I thickened the roasting liquids (marinade) with a bit of cornstarch and water and this made a really delicious sauce to ladle on top of filled tortillas at the option of the diners. I will definately be making this again. It was a hit with my entire family including my kids! Read More

Helpful

(43)

S. N.

09/01/2006

After a frustrating search around town for Achiote paste I did a computer search and it led me right back to this web-site for a recipe to make your own! This was delicious! My kids loved it without the onion sauce. My husband and I preferred it with it. We both kept going back for just one more bite.... I served it in tortillas with homemade guacamole but after one yummy wrap we just ate it plain. Thanks for a very different and wonderful recipe! I will make this again and again -- a new family favorite! Read More

Helpful

(27)

randyontheglobe

09/10/2007

I was most disappointed with this recipe. Instead of the succulent and savory dish I know from Mexico, I got a bland, but tender pork roast. The use of so much lemon juice gave the gravy an overpowering and identifiable citric taste, while leaving out essential elements. Further research on the recipe has led me to include allspice and cinnamon and some garlic. I see this recipe as absolutely unauthentic and boring. Read More

Helpful

(26)

MORTENSEN

11/07/2003

FANTASTIC- Already planning it for when company comes over. Read More

Helpful

(17)

MORTHANA

11/07/2003

This is to die for!!!!:-) Read More

Helpful

(13)

damitWS6

02/26/2004

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

Helpful

(11)

BAJATHECAT

07/14/2004

The ingredients are so awesome but the flavors just didn't materialize. We were disappointed but will try again and increase the seasonings. Read More

Helpful

(10)

More Reviews

Back to Cochinita Pibil

All Reviews for Cochinita Pibil

- of Reviews

Nutritional Information

Cochinita Pibil

Servings Per Recipe: 6
Calories: 221.9

% Daily Value *

protein: 38 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 18 %

saturated fat: 21 %

cholesterol: 20 %

vitamin a iu: 8 %

niacin equivalents: 57 %

vitamin b6: 23 %

vitamin c: 40 %

folate: 5 %

calcium: 4 %

iron: 7 %

magnesium: 9 %

potassium: 60 %

sodium: 2 %

thiamin: 54 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.