Cochinita Pibil
Bryant Kryck
July 4, 2020
Cochinita Pibil is an amazing pulled pork dish from Yucatan, Mexico. Traditionally, this dish is made by using a whole suckling pig and then it is wrapped in banana leaves and cooked in the ground. Usually this dish is cooked over charcoal or coals. This is an amazing simplified version for the Anova Precision Oven. The Anova Precision Oven utilized the convection and the steam which helps cook the pork evenly and accurately without drying out the pork. This recipe is wrapped in banana leaves and remains packed with mouthwatering flavor, while still being respectful to the traditional recipe roots from Yucatan.
Serves
6
Prep Time
00:20
Cook Time
03:30
5 (1)
9
Ingredients
4 lb
Pork Shoulder
1 lb
Banana Leaves
1.25 oz
Achiote Paste (Annatto)
¼ ea
Fresh Pineapple
2 ea
Limes (juiced)
1 ea
Orange (juiced)
1 Tbsp
Apple Cider Vinegar
2 Tbsp
Gluten-Free Soy Sauce
1.5 tsp
Ground Cumin
1.5 tsp
Ground Cinnamon
1.5 Tbsp
Mexican Oregano
1.5 Tbsp
Salt
1 Tbsp
Black Pepper
8 ea
Garlic Cloves
1 ea
Yellow Onion
8 ea
Bay Leaves
1 cup
Pickled Red Onions (optional garnish)
¼ cup
Pickled Hot Pepper (optional garnish)
4 ea
Lime Wedges (optional garnish)
4 ea
Orange Wedges (optional garnish)
½ oz
Cilantro (optional garnish)
Steps
1. Preheat Oven
Rack
Preheat Oven
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
2. Butcher Pork Shoulder
Cut to large thick slices of pork shoulder equal to 4 pounds. Make sure to utilize a section with an even amount of fat to non fat.
3. Add Ingredients to Blender
Cut 1/4 of the pineapple in to a large dice. Add pineapple, achiote, fresh lime juice, fresh orange juice, salt, pepper, Mexican oregano, garlic cloves, cinnamon, apple cider vinegar, soy sauce, and cumin to blender.
4. Blend Ingredients
Blend ingredients for 1-2 minutes until well blended. The achiote paste needs to dissolve in to the acid otherwise the liquid will be really pasty.
5. Set up Deep Pot
Line deep pot, dutch oven, or pan with banana leaves. The banana leaves will help steam and add flavor into the pork.
6. Coat Pork and Marinate
Toss pork in achiote liquid and pour left over liquid into pan evenly over the pork. Make sure to rub pork evenly and get underneath the pork. Marinate 6-24 hours in refrigerator for best results.
7. Add Onion and Bay Leaf
Remove pork from refrigerator. Add large diced white onion and bay leaves on top and to the side of the pork.
8. Cover Pork
Cover pork with 2-3 layers of banana leaves. Tuck down the sides. The banana leaves will help steam the pork and will add extra flavor.
9. Braise Pork
Rack
Braise pork for 2 hours. Remove from oven discard the top layer of banana leaves and spoon liquid evenly on the top of the pork to prevent drying out. It’s ok if it’s crispy on top. Add another 2-3 layers of fresh banana leaves on top of the pork like previous step and continue cooking for another 1.5 hours. The pork should be very fork tender when finished.
Sous Vide Mode: Off
Steam: 50%
Temp: 320°F
Heat: Rear
03:30 Timer
10. Remove Pork From Liquid
Spoon more liquid on top of the pork and remove from liquid. Let sit and rest for 5 minutes.
11. Pull Pork
Using your hand or 2 forks, lightly pull apart the pork. For best results, don’t over pull pork and leave larger chunks of pork. Evenly toss, so even amounts of crispy pork gets mixed in.
12. Plate and Serve
Plate on a serving platter with fresh banana leaves underneath. Serve with lime and orange wedges, pickled red onions, pickled hot peppers, cilantro, and tortillas. Enjoy.
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