Cochinita Pibil: Slow-roasted pork marinated in achiote paste.

Original Cochinita Pibil with a Tropical Twist

Yields: 6-8 servings Prep time: 30 minutes Marinating time: At least 4 hours, preferably overnight Cook time: 3-4 hours (slow cooker) or 2-3 hours (oven) Difficulty: Medium

Ingredients:

  • For the Pork:
    • 4 pounds boneless pork shoulder, cut into 2-inch cubes
    • 1/4 cup achiote paste (substitute: 2 tablespoons paprika + 1 tablespoon ground annatto + 1/2 teaspoon cumin)
    • 1/2 cup freshly squeezed orange juice
    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup pineapple juice
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon olive oil
    • 1 medium white onion, roughly chopped
    • 4 cloves garlic, minced
    • 1 habanero pepper, seeded and minced (adjust to taste)
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon black pepper
    • Salt to taste
  • For the Tropical Salsa:
    • 1 ripe mango, diced
    • 1/2 cup fresh pineapple, diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeño pepper, seeded and minced (adjust to taste)
    • 1 lime, juiced
    • Salt and pepper to taste

Equipment:

  • Large bowl
  • Slow cooker or Dutch oven
  • Blender or food processor

Instructions:

  1. Prepare the Marinade:
    • In a blender or food processor, combine achiote paste, orange juice, lime juice, pineapple juice, vinegar, olive oil, onion, garlic, habanero, cumin, oregano, cloves, cinnamon, black pepper, and salt. Blend until smooth.
  2. Marinate the Pork:
    • Place pork cubes in a large bowl. Pour the marinade over the pork, making sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  3. Slow Cooker Method:
    • Transfer the marinated pork and all the marinade to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
  4. Oven Method:
    • Preheat oven to 325°F (165°C).
    • Transfer the marinated pork and all the marinade to a Dutch oven or a heavy-bottomed pot with a tight-fitting lid. Bring to a simmer on the stovetop.
    • Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the pork is very tender and easily shreds with a fork.
  5. Make the Tropical Salsa:
    • While the pork is cooking, combine all salsa ingredients in a bowl. Mix well and adjust seasoning to taste.
  6. Assemble and Serve:
    • Once the pork is cooked, remove it from the slow cooker or Dutch oven and shred it using two forks.
    • Return the shredded pork to the cooking liquid and mix well to coat.
    • Serve the Cochinita Pibil on warm corn tortillas, topped with the Tropical Salsa, pickled red onions, and a sprinkle of fresh cilantro.

Things to avoid:

  • Don’t overcook the pork: Overcooked pork will be dry and tough. Cook until it’s very tender and easily shreds.
  • Don’t skip the marinating time: Marinating is essential for flavor development and tenderizing the pork.
  • Don’t be afraid of the habanero: Adjust the amount to your desired level of heat. If you’re sensitive to spice, start with a small amount or omit it altogether.

Serving Suggestions:

  • Warm corn tortillas
  • Pickled red onions
  • Fresh cilantro
  • Avocado slices
  • Lime wedges
  • Black beans
  • Mexican rice

Enjoy this unique and flavorful take on the classic Cochinita Pibil!