Cochinita pibil
Pork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.
What makes it cochinita pibil
- Achiote paste and bitter orange juice.
- Banana leaves around the meat.
- Cooked slow, then pulled — with pink pickled onions on top.
Where it comes from
A Maya dish from the Yucatán peninsula. Pib is the Maya word for an earth oven — a pit lined with hot stones — and the pork is still cooked in one for festivals.
The pork came with the Spanish; the achiote (annatto seed) paste that stains it red, and the method, are much older.
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Start your own cochinita pibilNo one here has made cochinita pibil yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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