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  • The base number of servings for this recipe is 6
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    Cochinita Pibil

    In this recipe, succulent pork shoulder is rubbed with spices, wrapped in banana leaves and roasted until falling off the bone tender. Crunchy cabbage salad, pickled onions and warm tortillas accompany the juicy pork for a flavorful yet surprisingly easy meal.

     

    Mateo Granados, a native of Mexico, is the chef-owner of mobile restaurant Tendejon de La Calle in Sonoma County as well as Mateo Granados Catering Company. Chef Granados recently opened his first brick-and-mortar restaurant, Mateo's Cocina Latina.


    Ingredients
    For the Pork
    1/2
    cup
    annato seed paste
    1/4
    cup
    distilled white vinegar
    1
    small package banana leaves (substitute aluminum foil if unavailable)
    1
    4 pound bone-in pork shoulder
    1
    medium yellow onion, thinly sliced
    2
    cloves
    garlic, peeled but left whole
    1
    cinnamon stick, broken in half
    *
    kosher salt
    For the Ensalada
    1
    small red cabbage, thinly sliced
    1
    small bunch radishes, thinly sliced
    *
    juice of 2 limes
    *
    kosher salt
    For the Cured Onions
    2
    large red onions, thinly sliced
    3
    cups
    distilled white vinegar
    3
    tablespoons
    kosher salt
    2
    cinnamon sticks
    1 package high-quality corn tortillas
    Directions
    Make the pork: Preheat the oven to 375F. In a medium bowl, whisk the annatto-seed paste with the vinegar and 3 cups of water. Season with salt and strain the mixture through a fine-mesh strainer. Line a roasting pan with the banana leaves (or aluminum foil), leaving enough space hanging over the rim to wrap the leaves around the pork shoulder.
    Place the pork shoulder on the banana leaves and pour the strained sauce over it. Add the onion, garlic cloves and cinnamon-stick pieces and wrap the leaves over the pork. Cover the pork with aluminum foil and roast until tender and falling off the bone, about 4 hours, 30 minutes.
    Make the ensalada: Toss the cabbage and radishes together with the lime juice. Season with salt and set aside.
    Make the cured onions: In a medium bowl, combine the red onions, vinegar, salt and cinnamon sticks. Set aside to cure while the pork is cooking.
    When the pork is finished, remove from the oven and set aside for 10 minutes. While the pork is resting, toast the tortillas in a hot skillet. Serve warm with pieces of pork, the cabbage salad and the cured onions.

    The base number of servings for this recipe is 6
    OK

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