Mexican Slow-Roasted Pork (Cochinita Pibil)

Name: Mexican Slow-Roasted Pork (Cochinita Pibil)
Prep time: 30 min
Cook time: 4 h
Yield: 16
Cuisine: Mexican,
Ingredients: 1/4 cup fresh lime juice; 1/4 cup fresh orange juice; 3 tbsps coarsely chopped fresh garlic (about 10 cloves); 3 tbsps ground annatto (see Tip below for substitution); 4 tsp McCormick Gourmet™ Organic Ground Coriander; 4 tsps whole oregano; 4 tsps McCormick Gourmet™ Sicilian Sea Salt; 1 tbsp McCormick® Cumin, Ground; 1 tbsp McCormick® Black Pepper, Coarse Ground; 1/2 tsp McCormick® Cloves, Ground; 1/2 cup fresh lime juice; 1/2 cup fresh lemon juice; 3 tbsps minced fresh garlic (about 10 cloves); 6 1/2 pounds pork butt trimmed of visible fat and cut into 4 pieces; 3 medium red onions thinly sliced (3 cups); 1/2 cup white vinegar; 1/4 cup fresh orange juice; 1/4 cup water; 2 tbsps fresh lime juice; 1 medium habanero chile seeded and thinly sliced

An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, garlic and a distinctive seasoning paste of annatto (achiote), coriander seed, oregano and cumin. To serve, shred the tender meat with two forks and enjoy with corn tort... Read More Read Less

30m

PREP TIME

4hr

COOK TIME

381

CALORIES

20

INGREDIENTS

Servings: 16

Ingredients

Yucatan Red Recado (Spice Paste)
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons coarsely chopped fresh garlic, (about 10 cloves)
3 tablespoons ground annatto, (see Tip below for substitution)
4 teaspoon McCormick Gourmet™ Organic Ground Coriander
4 teaspoons whole oregano
4 teaspoons McCormick® Sea Salt Grinder
1 tablespoon McCormick® Ground Cumin
1 tablespoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon McCormick® Ground Cloves
Mexican Slow-Roasted Pork (Cochinita Pibil)
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
3 tablespoons minced fresh garlic, (about 10 cloves)
6 1/2 pounds pork butt, trimmed of visible fat and cut into 4 pieces
Fiery Pickled Red Onions
3 medium red onions, thinly sliced (3 cups)
1/2 cup white vinegar
1/4 cup fresh orange juice
1/4 cup water
2 tablespoons fresh lime juice
1 medium habanero chile, seeded and thinly sliced

KEY PRODUCTS

INSTRUCTIONS

1 For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.
2 For the Mexican Slow-Roasted Pork, 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. Cover. Refrigerate overnight.
3 For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.
4 Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.
5 Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.