Yucatan Pork - Braised Pulled Pork (Cochinita Pibil)
Yucatan pork is a citrus braised pork shoulder, making it tender and flavorful. Make this recipe for delicious Mexican pulled pork!
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Ingredients
4 lbs pork shoulder
4 tsp salt (See Note 1)
Marinade
6 garlic cloves
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp chile powder
1 tsp whole allspice
4 whole cloves
1/2 tsp cinnamon powder (or 1/2 cinnamon stick)
1 tbsp Mexican oregano
2 oz achiote paste
1 orange, juiced (1/2 cup juice)
1 lime, juiced (1/4 cup juice)
Assembly
2 banana leaves, wiped clean (See Note 2)
Instructions
Rub salt on all sides of the pork and set it aside.
In a dry skillet over medium heat, add cumin, peppercorns, allspice, cloves and cinnamon stick. Toast for a minute or two until you can smell the cumin and pepper. Grind the toasted spices (I use a spice grinder or coffee grinder) to a powder.
In the same skillet, toast the garlic cloves until they’re charred all over, then add to a blender or food processor.
Transfer the toasted ground spices to the blender or food processor with the chile powder, oregano, achiote paste, citrus juices. Puree until smooth. Set aside.
Oven Method
Place a trivet or a ring of scrunched up aluminum foil in bottom of Dutch oven or cooking pot. Cut 2 pieces of kitchen twine or string twice the width of your pot. Lay them across the pot in a (+) orientation, like you're gifting wrapping a box.
Next, place two banana leaves in the pot, in a (+) orientation, like you're gift wrapping a box. Pour some of the marinade on the top of the banana leaves (center of pot), put the pork on top center. Pour the remaining marinade over the entire pork and carefully fold the banana leaves up and across the pork, like wrapping paper. Tie the kitchen twine together for a complete sealed package. Set the entire pot in the refrigerator for 4 hours minimum or overnight.
Take pot from refrigerator and set on counter for 15 minutes. Meanwhile preheat oven to 300°F. Pour a 1/2 cup of water into the Dutch oven or pot and cover with lid. Bake for 4 hours, or until the meat is very tender and pulls easily with a fork.
Slow Cooker Method
Place a trivet or a ring of scrunched up aluminum foil in bottom of slow cooker. Cut 2 pieces of kitchen twine or string twice the length of your pot. Lay them across the pot in a (+) orientation, like you're gifting wrapping a box.
Next, place two banana leaves in the slow cooker, in a (+) orientation, like you're gift wrapping a box. Pour some of the marinade on the top of the banana leaves (center of pot), put the pork on top center. Pour the remaining marinade over the entire pork and carefully fold the banana leaves up and across the pork, like wrapping paper. Tie the kitchen twine together for a complete sealed package. Set the entire pot in the refrigerator for 4 hours minimum or overnight.
Take pot from refrigerator and set on counter for 15 minutes. Pour a 1/2 cup of water into the slow cooker and cover with lid. Cook on Low for 8 hours, or until the meat is very tender and pulls easily with a fork.
While the meat is still warm, carefully transfer the parcel to a serving dish. Use tongs or forks, shred the meat and spoon the cooking juices over meat. Serve with warmed tortillas, beans, pickled onions, cilantro and limes.
Notes
1. I use kosher salt, typically 1 tsp per pound of pork.
2. Before wrapping the meat in the banana leaves, you must heat the banana leaves, either over a gas flame or under the broiler, until they soften. You can do this gently, just until the leaves are flexible. You can easily freeze any extra for another use, too. Look in the frozen food section of a local Mexican or Asian store. A substitute for the banana leaves can be parchment paper.
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Slow Cooker Cochinita Pibil Recipe
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Read Full Recipe:
Slow-Roasted Cochinita Pibil | Mi Cocina with Rick Martinez
Join Rick Martinez for another episode of Mi Cocina as he shares a recipe for Cochinita Pibil, inspired by his travels to Yucatán. Hear about his journey to Pueblo Pibil to learn about this citrus-marinaded, slow-roasted pork from Silvio Campos, a master of the pits. Served with pickled onions and salsa tatemada, this dish is perfect for entertaining a crowd. GET THE RECIPE ►►
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina comes out May 3, 2022:
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:00:33 The Recados
00:01:23 The Citrusy Marinade
00:02:41 Preparing the Pork
00:04:10 Banana Leaves
00:05:11 Fire Up the Grill
00:06:58 Story Time
00:08:56 Salsa & Cebolla
00:12:08 The Big Reveal
PREP TIME: 4 hours
COOK TIME: 2 hours 30 minutes
SERVES: 8
INGREDIENTS
Cochinita Pibil
8 garlic cloves, peeled
1/3 cup Recado Rojo or achiote paste (3 1/2 ounces / 100 grams)
1/3 cup fresh grapefruit juice (about 1 grapefruit)
1/3 cup fresh lime juice (about 3 limes)
8 wide strips orange zest
1/3 cup fresh orange juice (about 2 oranges)
4 1/4 teaspoons Morton kosher salt (20 grams)
2 teaspoons Recado de Todo Clase (see below)
2 pounds (907 grams) boneless pork shoulder, cut into 2-inch pieces
2 large fresh or thawed frozen banana leaves (optional)
Warm tortillas de maíz
Cebolla morada encurtida
Recado de Todo Clase
3 tablespoons dried oregano, preferably Mexican (3½ grams)
2 tablespoons black peppercorns (22 grams)
8 allspice berries
5 whole cloves
1 1-inch stick canela or cassia cinnamon
1 dried bay leaf
1/2 teaspoon cumin seeds
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#cochinita #cochinitapibil #rickmartinez
INSTANT COCHINITA PIBIL EMPANADAS & PICKLED ONIONS | Instant Pot Juicy and Tender Pork Recipe
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the most delicious Cochin it’s pibil, instant braised pork empanadas! Traditionally, Cochinita Pibil is tightly wrapped in banana leaves and buried in a pit with a fire at the bottom to braise it, but today we can use a instant pot, oven or slow cooker to get close to the same result, all we missing is the smokiness from the pit but let me tell you this is seriously the best carnitas ever! The meat is so flavorful and so tender today I made it in empanadas, but you can enjoy it in tacos as well ☺️
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
make sure your meat is fully coated with marinade, for even more better flavor, marinade meat in adobo overnight! This meat all it means is the pickled onions! But feel free to enjoy with your favorite salsa or avocado
To bake: brush empanada with olive oil and bake for 20-22 minutes at 400 degrees
Pickled onions; allow it to chill in the refrigerator
1 purple/red onion;sliced
1-2 habanero peppers;sliced
1/2 boiling hot water
1/4 white vinagre
1/4 lime juice
Salt I used 2 tsp
2 tsp oregano
1 tsp black pepper
Tip: homemade empanada dough
3 3/4 c APF
12 TBSP cold butter
1 TBSP sugar
1 1/2 TSP SALT
2-4 TBSP iced cold water
Ingredients
6 lbs pork shoulder
1 cup fresh orange juice and zest from 1 oreange OR bitter orange juice
3/4 cup fresh lime juice
1 cup chicken broth
3.5 oz achiote paste
6 garlic cloves
1/2 cinnamon stick
5 whole cloves
1 tbsp oregano
1 tbsp peppercorn
1 tsp all spice berries
1 1/2 tsp cumin seeds
Salt I used 3 tbsp coarse
3 bay leaves
1 serving of love ????
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Recipes in Spanish :
#cochinitapibil #carnitas #empanadas #tacos
How to make Cochinita Pibil
Cochinita Pibil is a pulled pork recipe from Yucatan. This is one of the more famous meals in Yucatan. Cochinita Pibil is cooked underground overnight and served early Sunday mornings in the street corners. Customers buy the Cochinita by the kilo with french bread, tortilla, and Coca-Cola. The customers take the food home where the extended family has a breakfast feast.
Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual
Just say cochinita pibil in the Yucatan (or practically anywhere in Mexico nowadays), and thoughts of celebration come to mind. After all, in all its glory, we’re talking a whole pit-cooked pig, smeared generously with the unique savor of rusty-colored achiote seasoning and served with the meaty cooking juices, a drizzle of habanero fireworks and the citrus-sour of pickled red onion.
Truth is, you can make a delicious, satisfying, simple version of Mexico’s big-deal cochinita pibil for an everyday dinner. You just have to scale back the normal party-size portions, use prepared achiote seasoning and employ a slow-cooker (or Dutch oven, for oven-braising)!
Using a bone-in pork shoulder roast offers a rich flavor reminiscent of the whole pig version, and slow-cooking equals delicious satisfaction. Fried black beans, a salad and warm corn tortillas are my favorite accompaniments for this slow-cooked wonder. A final note: hot yellow chiles (like Hungarian wax) are commonly cooked with the meat in Yucatan. If that appeals, split them in half, take out the seeds and lay, cut side down, over the meat.
Recipe details below ????
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00:00 Rick's Intro to Cochinita Pibil Tacos
00:58 Lining the Slow Cooker
03:32 Making Achiote Marinade
05:02 Filling the Slow Cooker
06:59 Six Hours Later...
07:46 Removing the Meat
08:12 Reducing the Leftover Juices
09:17 Ready to Serve!