Cochinita Pibil
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 230 min · Pork · dairy-free, low-carb, high-protein
444 cal
34g protein
14g carbs
28g fat
per serving · estimated
Ingredients
- 3/4 lb pork shoulder
- 1 oz achiote paste
- 1 orange
- 1 lime
- 3/4 tbsp white vinegar
- 2 garlic cloves
- 1 large banana leaves
- 1 red onion
- 4 corn tortillas
Method (tap to check — screen stays awake)
- Blend achiote paste with orange juice, lime juice, vinegar, garlic, and salt into a marinade.
- Cut the pork into large chunks and coat thoroughly with the marinade.
- Line a Dutch oven with banana leaves, add the pork, and fold the leaves over to enclose.
- Cover and roast at 325 F for about 3.5 hours until the pork shreds easily (or 40 minutes at high pressure in a pressure cooker).
- Meanwhile, thinly slice red onion and pickle it in lime juice and salt for 20 minutes.
- Shred the pork in its juices and serve on warm tortillas topped with pickled red onion.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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