Walter'S Cochinita Pibil Recipe

Name: Walter'S Cochinita Pibil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Recado (Spicy Paste); 1 tablespoon ground annatto seed (ground achiote seeds); 1 tablespoon coriander seed; 1 tablespoon peppercorn; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 whole cloves, ground; 3 garlic cloves, minced; 2 sprigs fresh oregano, roughly chopped; 1 habanero pepper, seeded and chopped; 8 limes, juice of (or bitter oranges, or white wine vinegar); 4 pound/ 2 kg bone-in pork shoulder; 8 banana leaves, soaked; Mild Salsa (Red Onion Salsa); 2 tablespoons/ 30 ml olive oil; 1 bunch fresh cilantro leaves, finely chopped; 1 habanero pepper, seeded and diced; 1 red onion, diced; 1 seville oranges, juice of (or 2 limes); salt & freshly ground black pepper; Xni Pec Salsa; 4 tomatoes, seeded and diced; 3 limes, zest and juice of or 2 seville oranges; 1 bunch fresh cilantro leaves; 1 onion, diced; salt & freshly ground black pepper; 4 sections baguette or 4 tortillas

Servings: persons

Recado (Spicy Paste)
1 tablespoon ground annatto seed (ground achiote seeds)
1 tablespoon coriander seed
1 tablespoon peppercorn
1 teaspoon ground cinnamon
1 teaspoon salt
3 whole cloves, ground
3 garlic cloves, minced
2 sprigs fresh oregano, roughly chopped
1 habanero pepper, seeded and chopped
8 limes, juice of (or bitter oranges, or white wine vinegar)
4 pound/ 2 kg bone-in pork shoulder
8 banana leaves, soaked
Mild Salsa (Red Onion Salsa)
2 tablespoons/ 30 ml olive oil
1 bunch fresh cilantro leaves, finely chopped
1 habanero pepper, seeded and diced
1 red onion, diced
1 seville oranges, juice of (or 2 limes)
salt & freshly ground black pepper
Xni Pec Salsa
4 tomatoes, seeded and diced
3 limes, zest and juice of or 2 seville oranges
1 bunch fresh cilantro leaves
1 onion, diced
salt & freshly ground black pepper
4 sections baguette or 4 tortillas

1
Preheat the oven to 325 degrees F (160 degrees C).
2
For the recado:
3
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.
4
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.
5
Meanwhile, for the mild salsa:
6
Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
7
For the spicy salsa:
8
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.
9
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

1157

kcal

Calories

Fat

121

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 27 ingredients. The key ingredients include: Recado (Spicy Paste), 1 tablespoon ground annatto seed (ground achiote seeds), 1 tablespoon coriander seed, 1 tablespoon peppercorn, and more.

Yes, Walter'S Cochinita Pibil 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.

Walter'S Cochinita Pibil

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