Cochinita Pibil

Ingredients

• 1 whole pork shoulder (8-10 pounds)
• 6 dried ancho chiles
• 4 dried guajillo chiles
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 6 cloves garlic
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons white vinegar
• 2 teaspoons salt
• 3 tablespoons achiote paste
• 4 banana leaves
• 1 cup chicken or vegetable broth

Instructions

1. Remove stems and seeds from dried chiles. Toast cumin seeds, black peppercorns, and oregano in a dry skillet for 1-2 minutes until fragrant.
2. Soak toasted spices and dried chiles in hot water for 10 minutes until softened.
3. Blend soaked chiles and spices with garlic, orange juice, lime juice, vinegar, salt, and achiote paste until smooth.
4. Rub the pork shoulder generously with the chile paste, ensuring it coats all surfaces. Let marinate for at least 2 hours or overnight in the refrigerator.
5. Preheat oven to 300°F (150°C). Line a large roasting pan with banana leaves.
6. Place marinated pork in the center of the banana leaves and fold leaves over to cover the meat completely.
7. Add chicken broth to the bottom of the pan and cover tightly with foil.
8. Roast for 5-6 hours until pork is extremely tender and shreds easily with a fork.
9. Remove from oven and let rest for 15 minutes. Shred the pork with two forks and mix with the cooking liquid.
10. Serve with corn tortillas, pickled onions, and fresh lime.

Notes

• A large Dutch oven or deep roasting pan works best for even cooking.
• Banana leaves add authentic flavor; if unavailable, use parchment paper but the flavor will differ slightly.
• Marinating overnight develops deeper flavor.
• Cochinita Pibil can be made 2-3 days ahead and reheated, making it perfect for meal prep.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Use a meat thermometer to ensure pork reaches 190-205°F for optimal tenderness.