Cochinita pibil with pork

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Bart van den Brekel

Community Member


Easy šŸ‘Œ


1 tbsp cumin seed
1 tbsp allspice berry
1 tsp black peppercorn
10 cloves garlic
2 tbsp Achiote paste
Scotch bonnet peppers
bay leaves
Red chili
red onion
2 tbsp red wine vinegar
tortilla (for serving)
cilantro (for serving)
1600 g pork shoulder
sea salt


  • frying pan
  • mortar and pestle
  • food processor
  • 2 bowls
  • ovenproof pot
  • aluminum foil
  • Step 1/8

    • 1 tbsp cumin seed
    • 1 tbsp allspice berry
    • 1 tsp black peppercorn
    • frying pan

    Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns

  • Step 2/8

    • mortar and pestle

    Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.

  • Step 3/8

    • onion
    • 10 cloves garlic
    • 2 tbsp Achiote paste
    • Scotch bonnet peppers
    • allspice berries
    • limes
    • food processor

    Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.

  • Step 4/8

    • bay leaves
    • 1600 g pork shoulder
    • bowl

    Cut the pork into 3-inch cubes and put into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.

  • Step 5/8

    • Red chili
    • red onion
    • 2 tbsp red wine vinegar
    • bowl

    Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.

  • Step 6/8

    • ovenproof pot
    • aluminum foil

    Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large ovenproof pot, cover with a double layer of foil and a lid, and cook for 2 hours.

  • Step 7/8

    Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.

  • Step 8/8

    • tortilla (for serving)
    • cilantro (for serving)

    Shred the pork into its sauce, and serve with tortillas, pink onions and sprigs of coriander.

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