This recipe for Cochinita Pibil uses USimplySeason's Yucatan seasoning blend, which omits salt but still packs a flavorful punch with spices like cumin, oregano, cinnamon, and allspice. The dish is perfect for reducing sodium intake without sacrificing flavor.
The pork is marinated overnight, then slow-cooked in the oven until tender and falling apart. It's a perfect dish for a special occasion or a family gathering, as it can be easily prepared in advance and served with various sides.
- 2 lbs of pork shoulder
- 1/2 cup of orange juice
- 1/2 cup of lime juice
- 1/4 cup of white vinegar
- 4 cloves of garlic, minced
- 2 tbsp of USimplySeason Yucatan Seasoning blend
- 2 habanero peppers, seeded and chopped
- Banana leaves (optional)
- Red onion, sliced (for serving)
- Cilantro, chopped (for serving)
How to make:
- Cut the pork shoulder into small pieces (about 2-inch cubes).
- Combine the orange juice, lime juice, white vinegar, minced garlic, and USimplySeason Yucatan Seasoning blend in a large bowl. Mix well to make sure that all the pork is coated. Cover the bowl with plastic wrap and refrigerate overnight.
- If you're using banana leaves, cut them into large pieces and briefly heat them over an open flame to make them pliable. Line a baking dish with the banana leaves.
- Preheat your oven to 325°F (160°C).
- Pour the pork and marinade into the baking dish (on top of the banana leaves, if using). Sprinkle the chopped habanero peppers over the top.
- Cover the baking dish with aluminum foil and bake for 3-4 hours or until the pork is tender.
- To serve, shred the pork with a fork and serve with sliced red onion and chopped cilantro
Pickled onions to serve with your Cochinita Pibil!
- 1 large red onion, thinly sliced
- 1/2 cup of white vinegar
- 1/2 cup of water
- 1 tbsp of sugar
- 1 tsp of salt
- 1 bay leaf
- 1/2 tsp of whole black peppercorns
How to make:
- Combine the white vinegar, water, sugar, salt, bay leaf, and black peppercorns in a medium saucepan. Heat the mixture over medium heat until the sugar and salt are dissolved.
- Remove the pan from the heat and let the mixture cool for a few minutes.
- Place the sliced red onion in a glass jar or container with a tight-fitting lid.
- Pour the pickling liquid over the onions, ensuring they are completely covered. If necessary, add more water or vinegar to cover the onions.
- Let the onions cool to room temperature, then cover the jar or container with the lid and refrigerate for at least 1 hour or up to several days.
- Serve the pickled onions with your Cochinita Pibil, and enjoy
Note: You can add spices or herbs to the pickling liquid to customize the flavor, such as garlic, thyme, or coriander seeds.