Cochinita Pibil using the Salt Free USimplySeason's Yucatan Seasoning blend

Cochinita Pibil is a traditional Yucatecan pork dish that is slow-cooked in a flavorful marinade of citrus, spices, and annatto paste. The dish has a rich, tangy flavor and is often served with pickled onions and fresh cilantro.

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.

Ingredients:

• 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:

1. Cut the pork shoulder into small pieces (about 2-inch cubes).
2. 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.
3. 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.
4. Preheat your oven to 325°F (160°C).
5. 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.
6. Cover the baking dish with aluminum foil and bake for 3-4 hours or until the pork is tender.
7. 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!

Ingredients:

• 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:

1. 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.
2. Remove the pan from the heat and let the mixture cool for a few minutes.
3. Place the sliced red onion in a glass jar or container with a tight-fitting lid.
4. Pour the pickling liquid over the onions, ensuring they are completely covered. If necessary, add more water or vinegar to cover the onions.
5. 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.
6. 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.