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Cochinita Pibel (Mexican Annatto/achiote marinated pork shoulder)

Jens Folke KøkkenkemistenKøkkenkemisten
 

Jens Folke has always been passionate about making quality food from good ingredients and preferably from scratch. He is a member of the Danish Gastronomic Academy. He fillets his own fish, butchers lamb, cuts up deer, pigs and geese, makes cold meats and sausages, salts and smokes, cooks sous vide, collects edible mushrooms and gathers wild plants, etc. He has previously given cooking courses for LOF in Holbæk, etc. Today, he is a tour guide in the Association for the Promotion of Mushroom Knowledge, makes collecting trips with subsequent joint cooking in the Northwest Zealand Natural History Association and is a tour leader in the Danish Vandrelaug. Since 2014, he has had articles in almost every issue of Dansk Kemi, Køkkenkemisten

7. June 2024
Authentic recipe for Cochinita Pibil (annatto/achiote marinated pork shoulder). Get the recipe for this Mexican classic with deep and complex flavors. Perfect for tacos or tortillas. Read the recipe here!

Recipe for cochinita pibel (mexican annatto/achiote marinated pork shoulder)

Cochinita Pibil is an authentic Mexican dish known for its deep and complex flavor, achieved by marinating pork shoulder in a blend of annatto (achiote), garlic, citrus juice, and spices. Annatto, also known as achiote, is a natural coloring and flavoring agent derived from the seeds of the achiote tree, which originally grew in South and Central America. This dish is perfect for a festive gathering or a delicious everyday meal. Once the meat is ready, it is traditionally served in tacos or tortillas with crème fraîche, habanero salsa, and pickled red onions, providing an unforgettable taste experience.

Taco with pulled annatto pork and refried beans

Servings: 6 people

Cochinita Pibel (Mexican Annatto/achiote marinated pork shoulder)

Authentic recipe for Cochinita Pibil (annatto/achiote marinated pork shoulder). Get the recipe for this Mexican classic with deep and complex flavors. Perfect for tacos or tortillas. Read the recipe here!
Author: Køkkenkemisten
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 5 hours

Ingredients

  • 1 pcs. Neck Comb from a free-range pig

Annatto Marinade:

  • 75 gram Annatto pasta achiote
  • 3 clove Garlic finely chopped
  • 2 dl Orange Juice
  • 0,5 dl Lime Juice
  • 15 gram Oregano
  • 10 gram Salt

Instructions

  • Cut the meat into 5 x 5 cm cubes.
  • Whisk together annatto paste, garlic, orange juice, lime juice, oregano, and salt to make a marinade.
  • Place the meat in the marinade and let it sit in the refrigerator for 4-12 hours.
  • Preheat the oven to 150°C.
  • Place the marinated meat in a roasting pan or braising dish, and put it in the oven for 4 hours.
  • Remove the lid during the last hour and increase the temperature to 175°C; turn the meat regularly.
  • Pull the meat apart and put it back in the sauce.
  • Serve the meat in tacos or tortillas with crème fraîche, habanero salsa, and pickled red onions.

Notes

Cochinita Pibel (Annatto/achiote marinated pork shoulder) Cochinita Pibel (Annatto/achiote marinated pork shoulder)