FlavorMakerIcon
Get a taste of something new: our Flavor Maker app! (iOS Only)
Download_on_the_App_Store_Badge_US-UK_RGB_wht_092917
Mexican Slow-Roasted Pork (Cochinita Pibil)
main dishes

Mexican Slow-Roasted Pork (Cochinita Pibil)

(Not rated yet )
An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto (achiote), coriander seed, oregano and cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions.
  • 30m

    prep time

  • 4h

    Cook Time

  • 381

    Calories

  • 20

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

16

Servings

Yucatan Red Recado (Spice Paste)

Mexican Slow-Roasted Pork (Cochinita Pibil)

  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 3 tablespoons minced fresh garlic, (about 10 cloves)
  • 6 1/2 pounds pork butt, trimmed of visible fat and cut into 4 pieces

Fiery Pickled Red Onions

  • 3 medium red onions, thinly sliced (3 cups)
  • 1/2 cup white vinegar
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 medium habanero chile, seeded and thinly sliced

Instructions

  • For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.

  • For the Mexican Slow-Roasted Pork, mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Cover. Refrigerate overnight.

  • For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.

  • Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.

  • Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.

Nutrition information (per Serving)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!