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Cochinita Pibil
Yucatan slow-roasted pork marinated in achiote paste and sour orange juice — tender, smoky and magnificent.
Ingredients
Instructions
Blend achiote paste with citrus juice, garlic, cumin, oregano and pepper.
Coat pork thoroughly in marinade, refrigerate overnight.
Wrap pork in banana leaves or foil, place in a roasting tin.
Roast at 150C for 4 hours until completely falling apart.
Shred pork and mix with cooking juices.
Quick pickle red onion with lime juice and salt.
Serve in warm tortillas with pickled onion and habanero sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
