Cochinita Pibil With Habanero, Orange, And Onion Recipe

Name: Cochinita Pibil With Habanero, Orange, And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground white pepper; 2 teaspoons dried Mexican oregano; 1 teaspoon ground cumin; 1 cup fresh orange juice, divided; 2 tablespoons fresh lime juice; 2 tablespoons white vinegar, divided; 1 tablespoon achiote paste; 1 tablespoon minced garlic; 1 (1-pound) pork tenderloin, trimmed; 2 cups thinly sliced red onion; 1 teaspoon minced habanero pepper; 1 teaspoon sugar; 1/2 teaspoon kosher salt, divided; 1/2 bunch fresh cilantro, trimmed and washed

Servings: persons

2 teaspoons ground white pepper
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 cup fresh orange juice, divided
2 tablespoons fresh lime juice
2 tablespoons white vinegar, divided
1 tablespoon achiote paste
1 tablespoon minced garlic
1 (1-pound) pork tenderloin, trimmed
2 cups thinly sliced red onion
1 teaspoon minced habanero pepper
1 teaspoon sugar
1/2 teaspoon kosher salt, divided
1/2 bunch fresh cilantro, trimmed and washed

1
Set up a charcoal grill to cook indirectly. Build up a good medium-high heat coal bed on one side, and leave the other side with little to no coal bed. Try to maintain a temperature of about 300u00b0 to 325u00b0.
2
MAKE THE MARINADE. PICKLE SOME ONIONS
3
Combine the white pepper, the oregano, the cumin, 1/2 cup orange juice, the lime juice, 1 tablespoon vinegar, the achiote, and the garlic in a large zip-top plastic bag. Blend well by squeezing the outside of the bag.
4
Add the pork to the marinade. Seal the bag and refrigerate for an hour or so.
5
In a medium bowl, combine the red onion, the habanero, the sugar, 1/2 cup orange juice, and 1 tablespoon vinegar. Season with 1/8 teaspoon salt and toss to combine.
6
Leave the onions at room temperature, covered, to quick-pickle.
7
WRAP AND COOK THE TENDERLOIN
8
Remove the pork from the marinade, and discard the marinade.
9
Sprinkle the pork with 3/8 teaspoon salt. Wrap the pork in a foil packet (or banana leaves if you're feeling adventurous) and seal well, with the seam on top.
10
Poke 3 (1-inch) slits in the packet near the seam. Make them large enough for steam to sneak out and for smoke to invade.
11
Cook, covered, for 25 minutes, on the unheated side of the grill.
12
REST, PULL, AND SERVE
13
Remove the packet from the grill and allow to rest, about 10 minutes, before slicing or pulling. It's your call to slice or pull. I pull.
14
Place the pork and juices on a serving platter and drape with the quick-pickled onions.
15
Serve with hot sauce and cilantro. Tortillas optional.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons ground white pepper, 2 teaspoons dried Mexican oregano, 1 teaspoon ground cumin, 1 cup fresh orange juice, divided, and more.

Yes, Cochinita Pibil With Habanero, Orange, And Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cochinita Pibil With Habanero, Orange, And Onion

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