Cochinita Pibil (Yucatecan Achiote Pulled Pork)
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Ingredients
- 900 g diced pork shoulder
- 3 tbsp achiote paste
- 150 ml orange juice
- 2 tbsp lime juice
- 3 garlic cloves
- 2 bay leaves
- 1 red onion
- 2 tbsp white wine vinegar
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 45.1 g
- Carbohydrate
- 32.8 g
- of which sugars
- 6.4 g
- Fat
- 38.2 g
- of which saturates
- 13.2 g
- Fibre
- 5.2 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the achiote paste with the orange juice, lime juice and crushed garlic cloves to make a loose marinade.
- 2
Toss the diced pork shoulder in the marinade with the bay leaves, cover and leave in the fridge for at least 1 hour, or overnight if time allows.
- 3
Tip the pork and marinade into a casserole dish, cover tightly with foil and cook at 150C (130C fan, gas 2) for 2.5 hours until the pork shreds easily with a fork.
- 4
Meanwhile, thinly slice the red onion and toss with the white wine vinegar to quick-pickle while the pork cooks.
- 5
Shred the pork with two forks through its cooking juices.
- 6
Warm the corn tortillas and serve the pork piled on top with the pickled red onion.
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