Cochinita Pibil (Yucatán Pulled Pork Rolls)

Cochinita Pibil, next to some pickled onions, limes and hot sauce

Cochinita Pibil (Yucatán Pulled Pork Rolls)

A bright, citrusy Yucatán-style pulled pork made with pork shoulder slow-cooked in achiote, orange and lime, served in crisp torta rolls with pickled red onions.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Keyword: Cochinita de Pibil, Mexican Pulled Pork

Prep Time: 20

Cook Time: 3 30

Marinating time: 1

Servings: people

Calories: 488kcal

Equipment

1 dutch oven or heavy bottomed pot

Ingredients

For the pork

1.5 kg –2 kg pork shoulder cut into large chunks
100 g achiote paste
¾ cup fresh orange juice
¼ cup lime juice
2 tbsp white vinegar
4 garlic cloves roughly chopped
1 tbsp salt
1 tsp ground cumin
1 tsp dried oregano Mexican if available
½ tsp ground allspice
1 tbsp olive oil optional

For the pickled red onions

1 medium red onion finely diced
½ cup white vinegar
¼ cup water
1 tsp sugar
½ tsp salt
Optional: ½ small red chilli finely diced

For serving

6 –8 Mexican-style bread rolls tortas, crisp outside, soft inside — or warm corn tortillas
Pickled red onions from above
El Yucateco Chile Habanero Hot Sauce
Fresh coriander
Lime wedges

Instructions

Make the marinade: In a food processor, combine achiote paste, orange juice, lime juice, vinegar, garlic, salt, cumin, oregano, allspice, and olive oil. Process until completely smooth, scraping down the sides as needed. A food processor blends achiote into a smooth, lump-free paste.
Marinate the pork: Place pork chunks in a dish or zip-lock bag. Pour over marinade and mix well. Cover and refrigerate overnight (or at least 8 hours).
Cook the pork: Preheat oven to 160°C (fan-forced). Transfer pork and all marinade into a Dutch oven.
Press a cartouche (circle of baking paper) directly onto the surface of the pork, then place the lid on.
Cook for 3½–4 hours, until the pork is fall-apart tender.
Pickle the onions while the pork cooks: Bring vinegar, water, sugar, and salt to a simmer in a small saucepan. Pour over the finely diced onion and chilli. Stir and let stand while the pork cooks. They’ll turn bright pink and tangy by the time the pork is done.
Shred the meat: Remove the lid and discard the cartouche. Rest pork for 20 minutes. Shred with forks.
If the sauce looks reduced, whisk in ¼ cup boiling water to loosen and lift the caramelised bits.
Return shredded pork to the juices.
Finish with a squeeze of fresh lime to brighten the flavours.
Assemble: Fill tortas with warm pork, pickled onions, coriander, and a drizzle of El Yucateco hot sauce.
Or serve in warm corn tortillas.

Video

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