Cochinita Pibil


  • 3 ounces of red (rojo) achiote paste, available in Latin markets
  • 1 teaspoons salt
  • Lime wedges, for garnish
  • Chopped cilantro, for garnish
  • Dry Mexican cheese (queso seco), for garnish
  • Pickled red onions (optional), for garnish
  • ½ cup lime juice, juice of 4-5 limes
  • + 2 more ingredients
    • 1 cup orange juice, freshly squeezed if possible
    • 3-4 pounds pork shoulder

Method 1 The night before or the morning before you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don't trim the...

View full recipe at SpringPad


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