Western · Keto
Cochinita Pibil
Yucatán-style achiote-marinated pork, slow-roasted until silky. Smoky, citrusy, and traditionally served with pickled onions.
Medium
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Serves
- 8
2g Net carbs
28g Protein
26g Fat
360 Calories
Per serving
Ingredients
- 3 lbs (1.4kg) Pork shoulder, cut into 4 pieces
- 3 tbsp Achiote paste
- 1/3 cup Lime juice
- 2 tbsp Apple cider vinegar
- 5 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 1/2 medium Red onion, thinly sliced
- 2 tbsp Lime juice (for onions)
Method
- Whisk achiote paste, lime juice, vinegar, garlic, cumin, oregano, and salt into a thick marinade.
- Rub all over the pork. Refrigerate at least 4 hours, ideally overnight.
- Place pork in a Dutch oven or banana-leaf-lined baking dish. Cover tightly with foil.
- Roast at 325°F (165°C) for 4 hours, or until shredding-tender.
- Meanwhile, toss sliced red onion with lime juice and a pinch of salt; let pickle 30 minutes.
- Shred the pork in its juices. Serve topped with pickled onions.
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