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Cochinita Pibil

 

32

Yield

6

servings

Prep

30

min

Cook

5

hrs

Ready

24

hrs

Trans-fat Free, Low Carb
 

Ingredients

One day ahead
3 ½ pounds pork
preferably end of loin, with fat
2 teaspoons salt
2 tablespoons orange juice
seville
1 tablespoon achiote seeds
*
¼ teaspoon cumin seeds
*
¼ teaspoon oregano
*
12 each peppercorns
*
3 wholes allspice
*
40 mililiters garlic
garlic , peeled
*
teaspoon red pepper flakes
powdered seco, (may substitute hot paprika)
*
1 teaspoon salt
3 tablespoons orange juice
seville, or, mild white vinegar
2 pieces banana leaf
*
On serving day
½ cup water
cold
Salsa
½ cup onions
very finely chopped
3 each habanero chili peppers
very finely chopped
*
½ teaspoon salt
cup orange juice
seville

Directions

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.

Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder.

Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices.

The mixture should be a thick paste.

Coat the pork with the paste.

Lightly sear the banana leaves over a bare flame to make them more flexible.

Wrap the meat up in them and leave to season in the refrigerator for at least six hours or overnight.

ON SERVING DAY: Preheat oven to 325℉ (160℃).

Place a rack at the bottom of the Dutch oven and cover the dish with a tight fitting lid.

Cook for 2½ hours. Turn the meat and baste it well with the juices at the bottom of the pot. Cook for another 2½ hours, or until the meat is soft and falling off the bone. Meanwhile, prepare the salsa: mix all ingredients together. Set aside to season for about 2 hours. Serve in a separate dish. After cooking, shred the meat roughly. Pour the fat and juices from the pan over it. Serve hot, with tortillas and the sauce so that each person can make his or her own tacos. NOTE: A rough approximation of Seville orange juice may be attained through the following: For ½ cup blended juice, combine 1 teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice and 2 tablespoons lemon juice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 58440% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 1534mg 64%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 156g
Vitamin A 1% Vitamin C 25%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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