Cochinita Pibil - Yucatan Style Barbecued Pork - Recipe

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Cochinita Pibil - Yucatan Style Barbecued Pork -
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Ingredients
17
Count
Nutrition
287
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. Place the powder in a small bowl, mix in the garlic, orange juice and lime juice. You want a smooth paste that spreads easily. If the rub seems dry add a little more juice.
  2. MARINADE: Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste. Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. The mixture should be a thick paste. Coat the pork with the paste and marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped. Prepare the hot salsa, cool and refrigerate until serving time.
  3. WRAP AND ROASTING: Preheat oven to 325ºF. In a rectangular pan lined with foil lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it and pour the vegetable oil over the pork. Fold the foil over the pork and flip the wrapped pork seam-side down in the pan. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork).
  4. Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done. Serve the cochinita pibil with warm corn tortillas and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don’t forget the pickled onion habanero salsa if you like it VERY SPICY!.
  5. TO MAKE THE HOT SALSA - BE VERY CAREFULL AND USE GLOVES:
  6. Toast the habanero chiles in a skillet over medium heat and don't smell it directly. Remove from heat and cool. Finely chop the chiles and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil. Be prepared: it is a very hot salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287 Kcal (1202 kJ)
Calories from fat 133.01 Kcal
% Daily Value*
Total Fat 14.78g 23%
Cholesterol 106.57mg 36%
Sodium 473.89mg 20%
Potassium 508.71mg 11%
Total Carbs 7.33g 2%
Sugars 3.41g 14%
Dietary Fiber 0.78g 3%
Protein 31.26g 63%
Vitamin C 20.4mg 34%
Vitamin A 0.2mg 6%
Iron 2.4mg 13%
Calcium 55.7mg 6%
Amount Per 100 g
Calories 153.14 Kcal (641 kJ)
Calories from fat 70.97 Kcal
% Daily Value*
Total Fat 7.89g 23%
Cholesterol 56.86mg 36%
Sodium 252.86mg 20%
Potassium 271.44mg 11%
Total Carbs 3.91g 2%
Sugars 1.82g 14%
Dietary Fiber 0.42g 3%
Protein 16.68g 63%
Vitamin C 10.9mg 34%
Vitamin A 0.1mg 6%
Iron 1.3mg 13%
Calcium 29.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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