Mexican Slow-Roasted Pork (Cochinita Pibil)
About this Recipe
An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto, coriander seed, oregano and cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions.
Mexican Slow-Roasted Pork (Cochinita Pibil)
Directions
- Mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Refrigerate overnight.
- Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.
- Bake in preheated 325°F oven 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish.
Ingredients
- 6 1/2 lb Allegiance® Pork, Butt, trimmed of visible fat and cut into 4 pieces
- 3 tbsp garlic, minced
- 1/2 cup lime juice, fresh squeezed
- 1/2 cup orange juice, fresh
- 3/4 cup Yucatan Red Recado, see recipe
Yucatan Red Recado Spice Pasta
Directions
- Place all ingredients in blender container; cover. Blend on medium speed until smooth.
- Store in covered container in refrigerator up to 5 days. Yields 3/4 cup.
Ingredients
- 3 tbsp annatto, ground
- 1/4 cup lime juice, fresh squeezed
- 1 tbsp McCormick Culinary® Black Pepper, Ground, course
- 4 tsp McCormick Culinary® Coriander Seed, Ground
- 1/2 tsp McCormick Culinary® Cloves, Ground
- 1 tbsp McCormick Culinary® Cumin, Ground
- 4 tsp McCormick Culinary® Oregano, Whole, Mexican
- 4 tsp McCormick Culinary® Sea Salt, Mediterranean, Ground
- 1/4 cup orange juice, fresh
- 3 tbsp Peak Fresh Produce® Garlic, Clove(s), coarsely chopped