Walters Cochinita Pibil Recipes
WALTER'S COCHINITA PIBIL
Make and share this Walter's Cochinita Pibil recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 6h25m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- For the recado:.
- Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
- Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
- Meanwhile, for the mild salsa:.
- Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- For the spicy salsa:.
- Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.
Nutrition Facts : Calories 3101.8, Fat 20.2, SaturatedFat 5.3, Sodium 5853.7, Carbohydrate 617.2, Fiber 35.2, Sugar 36.2, Protein 124.7
COCHINITA PIBIL
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. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
WALTER'S COCHINITA PIBIL
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
- Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
- Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
- Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.
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- Place first 7 ingredients into a spice grinder or mortar and finely grind. Place spice mixture into a mixing bowl and add shallots, garlic, lime juice, orange juice, and oil. Whisk together.
- Season pork shoulder with salt and place into a roasting pan or large baking dish lined with layers of banana leaves. Pour marinade over pork shoulder and generously rub all over meat.
- Cover pork with remaining banana leaves and top with a damp towel. Place in refrigerator and allow pork to marinate for 12 hours (overnight).
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- Grind annatto seeds, then combine in a blender with the coriander, oregano, cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse until a thick paste forms. Score the top of the pork butt with a sharp knife, then coat the pork with the achiote paste mixture and place, covered, in the fridge for a minimum of 4 hours to marinate.
- Preheat Cuisinart Twin Oaks Pellet & Gas Grill to 200 degrees on the pellet side. Once hot, place the marinated pork butt in the center of the grill, insert a meat probe into the center of the thickest portion, then close the lid and let smoke until the probe reads a temperature of 165 degrees.
- Turn the smoker up to 250 degrees and allow the pork to continue cooking, without lifting the cover, until the probe reads 215 degrees. Remove from the smoker and let sit for 30-60 minutes uncovered before shredding. Serve with tortillas, salsa verde, and pickled red onions, or your favorite taco fixings and enjoy!
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- 2. To make the marinade, combine the citrus juices, achiote, garlic and salt in a blender or food processor and puree until smooth. Pour over meat, and coat thoroughly with your hands. Let rest for at least one hour.
- 3. While meat is marinating, make the pickled onions. In a medium bowl, combine the diced red onion, peppercorns, ½ teaspoon salt, sugar, and vinegar. Let sit in the fridge, stirring occasionally until ready to use.
- 4. Preheat oven to 325°F. Lay clean banana leaves in an overlapping pattern on a clean work surface. Place the marinated meat in the center, and top with bay leaves. Fold banana leaves up and over the meat, forming a tight parcel; secure with butcher’s twine and return to roasting pan. Cover with foil.
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