Cook and Scale
Cochinita Pibil
6 servings · 200 min total
Yucatán-style pork slow-roasted in citrus and spices until it falls apart, served with tangy pickled red onion. A showstopping taco filling.
Ingredients
- 1⅖ kg pork tenderloin
- 3 orange, juiced
- 3 lime, juiced
- 6 garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 red onion, thinly sliced
- 2 tbsp red wine vinegar
- 3 tbsp vegetable oil
- 12 wheat tortilla
- salt to taste
- black pepper to taste
Contains: Gluten, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the marinade — Blend the orange and lime juice, garlic, smoked paprika, cumin, oregano, coriander, cinnamon, oil, salt, and pepper into a deep red marinade.
- 2.
Marinate the pork chunks — Cut the pork into large chunks, coat in the marinade, and place in a deep dish. Cover tightly with foil.
- 3.
Roast the pork slowly — Bake at 160°C for 3 hours until the pork is meltingly tender. Meanwhile, toss the sliced red onion with the vinegar and a pinch of salt to quick-pickle.
- 4.
Shred and assemble the tacos — Shred the pork in its juices with two forks. Pile into warm tortillas and top with the pickled red onion.