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Tender, slow-roasted pork marinated in a bright, earthy achiote and citrus sauce. Shredded and served on warm corn tortillas with tangy pickled red onions, this is a taste of the Yucatán Peninsula.
Prepare the Pickled Red Onions
Create the Achiote Marinade
Marinate the Pork
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Tender, slow-roasted pork marinated in a bright, earthy achiote and citrus sauce. Shredded and served on warm corn tortillas with tangy pickled red onions, this is a taste of the Yucatán Peninsula.
This mexican recipe takes 265 minutes to prepare and yields 4 servings. At 1315.66 calories per serving with 71.7g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare for Roasting
Slow-Roast the Pork
Shred and Assemble Tacos
Prepare the pork and marinade as directed. Place the banana leaf-wrapped pork in a slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until tender.
Sear the marinated pork chunks in the pressure cooker using the sauté function. Add the remaining marinade, seal, and cook on high pressure for 90 minutes. Allow a natural pressure release for at least 15 minutes before shredding.
For a fiery kick throughout the meat, add one or two whole habanero peppers to the blender with the marinade ingredients.
Serve with crumbled cotija cheese, sliced avocado, or a fiery habanero salsa for extra layers of flavor and texture.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Pork shoulder provides important B vitamins, including B1 (thiamine), B3 (niacin), and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
The generous use of fresh lime and orange juice provides a good dose of Vitamin C, an essential nutrient for immune system support and skin health.
The marinade contains spices like oregano and cumin, as well as garlic, which are rich in antioxidants that help combat oxidative stress in the body.
Cochinita Pibil is a flavorful dish that's high in protein. However, pork shoulder is a fatty cut of meat, making it high in calories and saturated fat. To make it healthier, you can trim excess fat from the pork before cooking and skim the fat from the pan juices thoroughly. Serving it on corn tortillas with fresh garnishes adds fiber and nutrients.
A serving of three Cochinita Pibil tacos (approximately 300g) contains around 550-650 calories. This can vary based on the fat content of the pork, the size of the tortillas, and any additional toppings.
Achiote paste is essential for the authentic flavor and color. It can be found in Latin American markets or online. There isn't a perfect substitute, but in a pinch, you could try a mix of smoked paprika, oregano, cumin, and a little turmeric for color, though the flavor will be different.
Yes, pork butt (shoulder) is ideal due to its fat content, which keeps the meat moist. You could also use pork leg, but it's leaner and may dry out more easily. Avoid very lean cuts like pork loin.
Store the shredded pork and pickled onions in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork gently in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out.
No, banana leaves are not meant to be eaten. They are used as a natural, aromatic wrapper to steam the food inside, keeping it moist and infusing it with a subtle, earthy flavor. Discard them before serving the pork.