Yucatán · 5 h · Meat · Main course · For beginners
Cochinita pibil
In German: Im Bananenblatt geschmortes Schwein · In English: Pork braised in banana leaf
For 6 servings · US units
Pork in achiote and sour orange, slow-braised in banana leaves
Cochinita pibil is the Yucatán braise that everything else is measured against: big cubes of pork shoulder rubbed with a deep red paste of achiote and sour orange, then wrapped in banana leaves that trap the steam until the meat falls apart on its own. There's not much work involved — the hours do most of it — which is why this is the dish that shows up when there's a crowd and something to celebrate. Serve it with warm corn tortillas as tacos, with pickled red onions and habanero alongside.
Ingredients
- 3⅓ lbPork shouldercut into large cubes, ideally with some fat and bone
- 2⅛ ozcolouring base of the red spice pasteBrick-red seasoning paste of ground annatto seeds, spices, garlic and acid, typical of Yucatán cooking.Substitute: The best option is to make it yourself from whole annatto seeds, sold in Latin American and some Asian shops; soaked or finely ground and mixed with the spices, garlic and acid, this comes very close to the original. A blend of sweet paprika, a little turmeric, oregano, cumin and vinegar matches only the colour and roughly the seasoning, while the earthy base note of annatto is lost.Read more
- 1 cupto loosen the spice paste; substitute orange juice with lime juiceJuice of the bitter orange (Seville orange), sour like lime, with a tart, bitter undertone and little sweetness.Substitute: Two parts freshly squeezed orange juice to one part lime juice match the acidity and fruitiness well; a little grapefruit juice or some grated orange zest brings back part of the bitterness, though never all of it.Read more
- 4toasted until pliable, for lining and coveringLarge, pliable leaves of the banana plant used to wrap food for steaming, baking or braising; they lend a mild, grassy aroma and are not eaten.Substitute: Parchment paper covered with a layer of foil holds juices and moisture in about as well, but the faintly grassy, tea-like aroma of the leaves is lost; for tamales, dried corn husks also work, though they taste different and make smaller parcels.Read more
- 2¾ ozlardmelted, added to the meat
- 5 clovesgarlicfor the spice paste, raw or roasted
- 1 tspblack pepperground or crushed in a mortar
- 1 tspCinnamonground or a piece of stick
- 1 tspcuminground or as seeds
- 4Clovesfor the spice paste
- 1 tbspOreganodried, for the spice paste and the pickled onion
- 5Allspiceberries, ground with the spices (optional)
- saltfor the spice paste and the onions
- 2Red onionfinely sliced, for pickling
- 2sliced, for the pickled onion or the marinadeA small, lantern-shaped chilli from Yucatán, usually orange, very hot and distinctly fruity and floral in aroma.Substitute: Scotch bonnets are an almost like-for-like swap; small Thai or bird's eye chillies deliver the heat but not the fruity aroma that defines Yucatán-style salsas.Read more
- 2limejuice for the pickled onion
- ⅔ cupVinegarinstead of or in addition to the sour orange juice (optional)
- ⅔ cupwaterkeeps the braising liquid going (optional)
- 3½ ozradishesfinely cut, into the pickled onion (optional)
- 18warm, for serving as tacosThin flatbreads made from nixtamalized corn dough, with a gently earthy corn flavour.Substitute: Homemade ones from masa harina are just as good, whereas ordinary cornmeal or polenta won't bind into a dough. Wheat tortillas work for filling but taste blander, are softer and don't crisp the same way when fried.Read more
Method
- Pass the banana leaves briefly over an open flame or a hot comal until they turn glossy and pliable. That way they won't crack when you line the pot.
- Crush the peppercorns, cinnamon, cumin, cloves and allspice in a mortar or blender, then add the garlic, oregano, salt and achiote paste. Loosen everything with the sour orange juice (or vinegar and lime juice) into a thick, bright red paste.
- Cut the pork shoulder into large cubes and rub them all over with the paste. Cover and marinate in the fridge for at least 3 hours, ideally overnight.
- Line a baking dish or heavy pot with the banana leaves so they hang well over the rim. Add the meat along with all its marinade, pour the melted lard over the top and add a splash of water if needed.
- Fold the overhanging leaves over the meat, cover with more leaves and seal the pot tightly so no steam escapes.
- Braise at 355 °F for several hours, until the meat is meltingly tender and pulls away from the bone.
- Meanwhile, slice the red onions finely and toss them with sliced habanero, lime juice, salt and oregano. Let them sit for at least an hour, until pink and softened.
- Lift out the bones and any large pieces of fat, then shred the meat with two forks and mix it back into the cooking juices; if the liquid is thin, reduce it uncovered for a few minutes.
- Bring it to the table with warm corn tortillas and the pickled onions, and let everyone fold their own tacos.
Tips and variations
No banana leaves? Line a roasting dish with baking paper instead and bake, covered, for 3 hours. In a hurry, cook the meat with a little water for 40 minutes in a pressure cooker; with more time on your hands, start at 250 °C for 45 minutes, then braise 4 to 5 hours at 180 °C, or longer at 150 °C. Toasting the garlic and whole spices before grinding gives the paste more depth, and a ground dried chilli adds warmth — if you want heat all the way through, blend the habanero straight into the marinade. Cane or wine vinegar works in place of sour orange, and a mix of neck, shoulder, leg, belly and ribs makes for an even juicier result. To serve: tacos or a torta, with finely cut radish in the onions or a white escabeche instead, plus fresh coriander and a hot habanero sauce.
Allergens
May contain if you use the optional ingredients: Sulphur dioxide and sulphites
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
