Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe

Name: Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe
Prep time: 20 min
Cook time: 285 min
Total time: 305 min
Yield: 12
Ingredients: For the Marinade:; 1 whole head garlic, separated into individual unpeeled cloves; 2 tablespoons (30ml) lard or vegetable oil; 1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g); 2 tablespoons (about 6g) Mexican oregano; 3 whole cloves; 1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note); 2 tablespoons (about 8g) whole black peppercorns; 1 tablespoon (about 4g) whole cumin seed; 1 tablespoon (about 4g) whole allspice berries; 3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice; 1/4 cup (60ml) white vinegar; 1 tablespoon (15ml) soy sauce; Kosher salt; For the Pork:; 4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs; 6 to 8 banana leaves; 2 Roma tomatoes, sliced; 1 red or green bell pepper, sliced; 1 white onion, sliced; 12 bay leaves; To Serve:; Warm corn tortillas; Yucatán-style pickled onions and salsa

Prep 20m

Cook 4h 45m

Total 5h 5m

This Cochinita Pibil recipe offers a rich and savory taste thanks to the marinade's unique combination of spices, juices, and soy sauce. The slow-roasted banana leaf-wrapped pork shoulder drizzled in Yucatán-style pickled onions and salsa brings a perfect blend of flavors for a delicious meal.