Mexican Slow-Roasted Pork (Cochinita Pibil)

Mexican Slow-Roasted Pork (Cochinita Pibil)
Schwartz product packaging

Chilli Flakes

Product Information

£2.00/unit, 29g

Mexican Slow-Roasted Pork (Cochinita Pibil)

Prep Time
20 Minutes
Ingredients
27
Servings
16
An iconic dish of the Mexican Yucatan peninsula, Cochinita Pibil is marinated overnight in citrus juices, Garlic and a distinctive seasoning paste of annatto, Coriander Seed, Oregano and Cumin. To serve, shred the tender meat with two forks and enjoy with corn tortillas and pickled onions.
Ingredients

  • Yucatan Red Recado Paste:

  • 50 millilitre (2 fluid ounce) fresh lime juice

  • 50 millilitre (2 fluid ounce) fresh orange juice

  • 1 tablespoons Garlic Granules

  • 3 tablespoons ground annatto*

  • 4 teaspoon Coriander Seeds

  • 4 teaspoon Oregano

  • 4 teaspoon Sea Salt

  • 1 tablespoons Ground Cumin

  • 1 tablespoons Ground Black Pepper

  • Mexican Slow Roasted Pork (Cochinita Pibil):

  • 125 millilitre (4 fluid ounce) lime juice

  • 125 millilitre orange juice

  • 1 tablespoons Garlic Granules

  • 100 gram (4 ounce) Yucatan Red Recado spice paste

  • 2.7 kilogram (6 pound) pork shoulder, trimmed of visible fat and cut into 4 equal pieces

  • Fiery Red Pickled Onions:

  • 3 medium red onions, thinly sliced

  • 600 millilitre (1 pint) boiling water

  • 125 millilitre (4 fluid ounce) white vinegar

  • 50 millilitre (2 fluid ounce) orange juice

  • 2 tablespoons lime juice

  • 1 teaspoon Chilli Flakes

  • 16 corn tortillas

  • 1 Serrano chilli, finely sliced (optional)

  • 175 gram (6 ounce) Queso de Romero cheese, crumbled (optional)

  • limes, cut into wedges

COOKING INSTRUCTIONS

  • 1 For the Yucatan Red Recado, place all ingredients in blender container. Cover and blend on medium speed until smooth.
  • 2 For the Mexican Slow-Roasted Pork, mix lime and orange juice, Garlic and Yucatan Red Recado paste in medium bowl until well blended. Pour over pork in large re-sealable plastic bag. Rub marinade all over pork, cover and refrigerate overnight.
  • 3 Remove pork from refrigerator, place in large baking dish and stand for 30 minutes to come to room temperature, meanwhile pre-heat the oven to 170°C, 325°F, Gas Mark 3.
  • 4 Bake pork in the oven for 4 hours, or until cooked through and pork is very tender.
  • 5 Whilst pork is cooking prepare the pickled onions. Place onions in medium heatproof bowl, add boiling water to cover, then stand for 15 minutes. Drain and rinse with cold water, then bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat and stand for 15 minutes. Pour over onions in medium bowl then cover and refrigerate for 2-3 hours to marinate onions. Drain before serving.
  • 6 Shred pork with 2 forks and mix with sauce in baking dish. Serve shredded pork on corn tortillas with the fiery red pickled onions. Top with the cheese and chilli slices and a squeeze of lime.

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