Recipe courtesy of Chuck's Week Off: Mexico
Episode: Yucatan
Print
Walter's Cochinita Pibil
Total:
6 hr 25 min
Prep:
25 min
Cook:
6 hr
Yield:
4 servings
Level:
Intermediate
Total:
6 hr 25 min
Prep:
25 min
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
  • 3 whole cloves, ground
  • 3 cloves garlic, minced
  • 2 sprigs fresh oregano, roughly chopped
  • 1 habanero chile, seeded and chopped 
  • Juice of 8 limes or bitter oranges, or white wine vinegar
  • One 4-pound/2 kg bone-in pork shoulder
  • 8 banana leaves, soaked
Mild Salsa (Red Onion Salsa):
  • 2 tablespoons/30 ml olive oil
  • 1 bunch fresh cilantro, leaves finely chopped
  • 1 habanero chile, seeded and diced
  • 1 red onion, diced
  • Juice of 1 seville orange or 2 limes
  • Salt and freshly ground black pepper 
  • 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 onion, diced
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • 4 sections of baguette or tortillas

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cochinita Pibil

Recipe courtesy of Mateo's Cocina Latina

Guisados' Cochinita Pibil Tacos

Recipe courtesy of Guisados

Guisados Cochinita Pibil Tacos

Recipe courtesy of Guisados

Red Pork Posole with Pickled Onions and Queso Fresco

Recipe courtesy of Rachael Ray

Lupita's Tlayudas

Recipe courtesy of Chuck Hughes

Burgers al Pastor

Recipe courtesy of Marcela Valladolid

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
11pm | 10c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
3am | 2c

So Much Pretty Food Here