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My review
Cochinita Pibil
TAWMTHEBOMB
"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!"
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Ingredients
2 h 30 m servings 222 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 222 calories; 11.7 g fat; 10 g carbohydrates; 19.1 g protein; 60 mg cholesterol; 58 mg sodium. Full nutrition
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Reviews
Read all reviews 4254 Ratings
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Most helpful positive review
5/22/2003
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 boili...
Most helpful critical review
2/10/2007
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" d...
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2/10/2007
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" d...
5/22/2003
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 boili...
5/8/2003
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...
9/1/2006
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 ...
9/10/2007
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 ov...
7/14/2004
The ingredients are so awesome but the flavors just didn't materialize. We were disappointed but will try again and increase the seasonings.