Best for: A slow, fragrant centerpiece for a gathering.
Cochinita pibil is Yucatán’s pit-roasted pork, seasoned with achiote and sour orange and wrapped in banana leaves. This covered-grill version cooks low and slow in the leaves until the shoulder pulls apart, then serves it with quick-pickled red onions.
Grill: Indirect low heat; 300°F with the lid closed. Equipment: Covered grill, large roasting pan or Dutch oven, banana leaves, blender, thermometer.
Ingredients
30 minutes Marinate: 8 hours. Rest: 20 minutes. Total: 12 hours 15 minutes.
Pork and marinade
- 3 1/2 lb boneless pork shoulder
- 3/4 cup fresh orange juice
- 1/4 cup sour orange juice or fresh lime juice
- 1 package (3.5 oz) achiote paste
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 2 teaspoons fine table salt
- 2 large banana leaves, thawed if frozen
Pickled onions and serving
- 1 large red onion, thinly sliced
- 1/2 cup fresh lime juice
- 1/2 teaspoon fine table salt
- 12 corn tortillas
- 1 habanero chile, minced (optional)
Directions
Blend the orange juice, sour orange or lime juice, achiote paste, garlic, cumin, oregano, allspice, and salt until smooth. Coat the pork shoulder on all sides, cover, and refrigerate for 8 hours or overnight.
For the pickled onions, toss the sliced red onion with the lime juice and salt and refrigerate for at least 1 hour, while the pork cooks.
Heat the grill for indirect cooking at 300°F. Pass the banana leaves quickly over the flame to soften them, line the roasting pan with them, and set the pork and all its marinade in the center. Fold the leaves over the top and cover the pan tightly with a lid or foil.
Cook, lid closed, for 3 to 3 1/2 hours, until the pork is fork-tender and reaches about 200°F.
Rest the pork in its leaves for 20 minutes. Discard the leaves, shred the meat with two forks, and toss it with the pan juices.
Warm the tortillas on the grill. Serve the cochinita in tortillas topped with pickled red onions and a little minced habanero for those who want heat.
Grilling tip: Sour oranges are the classic choice; an equal mix of orange and lime juice is the closest common substitute.
