Our Recipe

Slow Cooked Pork Shoulder marinated in Achiote, Orange Juice and Garlic.

Cochinita Pibil
Ingredients

Medium sized pork shoulder, skin removed;

1pc

Whole Bulb of Garlic, peeled

1pc

White Onions, peeled and roughly chopped

2pc

Achiote Paste (PAS203)

200g

Cinnamon Stick, dry roasted (HSP011A)

1pc

Cumin Seeds, dry roasted (HS255)

4tsps

Allspice, ground (HS274)

1tsp

Cloves, dry roasted (HSP026)

5pc

Dried Ancho Chillies, dry roasted and soaked in hot water (CHL53)

2pc

Fresh Bay Leaves, chopped

3pc

Mexican Oregano (HS267)

2tbsp

Orange Juice (JCE018)

200ml

White Wine Vinegar (VIN63)

50ml

Olive Oil (OIL14A)

3tbsp

Salt (CON50)

1tbsp

Method
  1. Dry roast all the spices and grind to a powder.
  2. Blitz with all the remaining marinade ingredients.
  3. Coat the pork in the marinade, (reserving about 1/8th to use once the pork is cooked) and marinade for 24 hours.
  4. Slow cook the pork, covered with foil, until nice and tender.
  5. Remove from the oven and pull.
  6. Mix in the small amount of reserved marinade along with some of the cooking juices and keep warm until required.