
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.


Cochinita Pibel (Mexican Annatto/achiote marinated pork shoulder)
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

