protein
Cochinita Pibil Braised
↓ Jump to recipe
Prep
20 minutes
Cook
6 hours
Total
6 hr 20 min
Serves
4 servings
Deep orange, fall-apart tender, and earthy from achiote and chile, this braised pork is the foundation of cochinita pibil. The banana leaves keep the steam close to the meat and the marinade soaks all the way through over the long braise.
Ingredients
- 2 lb (925 g) pork butt, cut into large pieces
- 6¼ oz (180 g) carrots, trimmed, peeled, and roughly chopped
- 5¼ oz (150 g) celery, trimmed and roughly chopped
- 3 oz (85 g) onion, peeled and roughly chopped
- 5 g chile de arbol, stems removed
- 3¼ oz (95 g) banana leaves
- 1½ oz (40 g) whole garlic cloves
- 1¼ cups (325 ml) achiote marinade (see recipe)
- Salt and black pepper for seasoning
Instructions
- 1Line a deep hotel pan with banana leaves, leaving enough to fold over the top.
- 2Lay the carrots, celery, onion, garlic, and chile de arbol in the pan.
- 3Season the pork pieces all over with salt and pepper.
- 4Nestle the pork on top of the vegetables and pour the achiote marinade over everything.
- 5Fold the banana leaves over the pork to cover, then seal the pan tightly with foil.
- 6Braise at 200 °F (93 °C) for 6 hours, or until the pork pulls apart easily.
- 7Pull the pork into pieces directly in the pan. Keep stored in the braising liquid.
Cook's Note
Don't rush the temperature, 93 °C (200 °F) is a very low oven, and that slow heat is what makes the pork pull apart cleanly instead of drying out. High heat on a short timeline will get you stringy, dry meat.
Best Served With
Corn tortillas, pickled red onion, habanero salsa, and fresh lime.
Why This Recipe Works
Low and slow braising breaks down the tough connective tissue in pork butt gradually, leaving the meat soft without falling apart dry. The banana leaves trap steam inside the pan, which keeps moisture close to the meat throughout the whole six hours.
Make It Yours
- Add a splash of orange juice to the achiote marinade for a slightly brighter finish.
- Use the braising liquid as a base for soup or to reheat the pork for service.
Leftover Strategy
Store the pork submerged in the braising liquid. It keeps well refrigerated for 3–4 days and reheats directly in the liquid without drying out.
Want to impress guests with this dish? Ask Jeff →
Pairing
Cold Mexican lager or agua fresca are the natural matches. A light, fruity red like a Grenache also works.
Keep Cooking
