Cochinita pibil with pork

Cochinita pibil with pork

Based on 0 ratings
B

Bart van den Brekel

Community member

Difficulty

Easy 👌
30
min.
Preparation
180
min.
Baking
240
min.
Resting

Ingredients

Servings2
¼ tbsp
cumin seed
¼ tbsp
allspice berry
¼ tsp
black peppercorn
¼
onion
cloves
garlic
½ tbsp
Achiote paste
½
Scotch bonnet peppers
1
oranges
¾
limes
1
bay leaves
¼
Red chili
¼
red onion
½ tbsp
red wine vinegar
tortilla (for serving)
cilantro (for serving)
400 g
pork shoulder
sea salt

Utensils

frying pan, mortar and pestle, food processor, 2 bowls, ovenproof pot, aluminum foil

  • Step 1/8

    • ¼ tbsp cumin seed
    • ¼ tbsp allspice berry
    • ¼ 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

    • ¼ onion
    • cloves garlic
    • ½ tbsp Achiote paste
    • ½ Scotch bonnet peppers
    • 1 allspice berries
    • ¾ 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

    • 1 bay leaves
    • 400 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

    • ¼ Red chili
    • ¼ red onion
    • ½ 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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