Walter's Cochinita Pibil

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Photo: Walter's Cochinita Pibil

TOTAL TIME: 6 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 6 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

RECADO (SPICY PASTE):
  • 1 tablespoon annatto (ground achiote seeds)
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • One 4-pound/2 kg bone-in pork shoulder
    MILD SALSA (RED ONION SALSA):
    • 2 tablespoons/30 ml olive oil
    • 1 bunch fresh cilantro, leaves finely chopped
    • 1 red onion, diced
    • Juice of 1 seville orange or 2 limes
    • Salt and freshly ground black pepper
      XNI PEC SALSA (DOG'S NOSE):
      • 4 tomatoes, seeded and diced
      • Zest and juice of 3 limes or 2 seville oranges
      • 1 bunch fresh cilantro leaves
      • 1 habanero chile, seeded and diced
      • 1 onion, diced
      • Salt and freshly ground black pepper
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        Directions

        Preheat the oven to 325 degrees F (160 degrees C).

        For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.

        Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.

        Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.

        For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.

        Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

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        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on November 03, 2012

          Flag

          I thought this was amazing...such wonderful, fresh ingredients...I could taste the foods! As always, Chuck did it all justice! His enthusiasm for the region, the people and their love of their distinctive flavors, and his own passion for food makes watching a MUST! If you love good food as I do, this man's dedication to his art reaffirms your own joy of cooking! LO

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        • on August 19, 2012

          Flag

          I am from Mexico and I looove Cochinita pibil, there are a lot drinks that few people don't know ... and here is my humble suggestion to go with your cochinita ...try Una Michelada ( beer mix with spicy mix or Palomas ( tequila with extra touch of lemon juice ..... enjoy your meals.... And Celebrate Sep 16... Mexico Independence Day..Gracias Chef

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