Cochinita Pibil - What I did with my .69 Picnic

M

melissa-dallas

Well-known member
This was really good. I was able to buy the latin sour orange juice so didn't use the orange/lemon combo. I doubled the marinade amount for my 8 lb. picnic and also used 4 minced serrano peppers with seeds instead of the habaneros. I thought the sauce was a little tart when finished so I boiled it down some and threw in a couple of tablespoons of sugar.

Submitted by: TAWMTHEBOMB

Rated: 4 out of 5 by 17 members Prep Time: 30 Minutes

Cook Time: 2 Hours Ready In: 2 Hours 30 Minutes

Yields: 6 servings

"This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. Quite easy to prepare too! Your whole family will love this famous Mexican dish!"

INGREDIENTS:

2 pounds pork butt roast with

bone

2 tablespoons achiote paste

1/3 cup orange juice

2/3 cup fresh-squeezed lemon

juice

2 habanero peppers, seeded

and chopped

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground coriander

salt and pepper to taste

1/2 cup red wine vinegar

2 red onions, sliced into rings

DIRECTIONS:

1. Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.

2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

3. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.

4. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 3/13/2007

 
This is how my brother made Cochinia Pibil, with the Pic-nic roasts. . .

he piled them all in a very large roaster and even got banana leaves and wrapped the whole shebang in them. The stuff was great and there was not even a little left for the next day!

 
Brother decided he was going to be as "authentic" as he could. . .

The banana leaves worked well; the meat had alot of juice and was terrific. Plus we have banana leaves available easily around here fress.

 
Having never had this dish, I ordered it at my Mexican restaurant last night...

The sauce tasted exactly like the one I made for chicken tamales... I thought that flavor came from cooking a whole bag of red chili peppers, but I see you have only a little chili powder in yours. I have never used achiote paste -- is this a pepper also?

 
Cheezz, achiote is a red spice--it looks a little like a clove. It has a distinctive flavor that's

hard to describe, Like turmeric, perhaps.

This recipe sounds really good.

 
Also, if you can't find the paste, you can buy the seeds and simmer them in a little oil and use the

flavored oil. Oh, and I also used some garlic in my marinade. The recipe didn't call for it.

 
Look in the "ethnic" section, with all those inexpensive spices in cellophane packs from Mexico.

I think those Mexican spices are one of the best things about living in California.

 
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