Dinner Party · Mexican
Cochinita Pibil
Pork slow roasted in achiote and sour orange juice, served as tender, fragrant shreds.
Why This Works
The acidity of the bitter orange balances the richness of the pork shoulder beautifully.
The Upgrade
Add a quick-pickled red onion topping with lime to cut through the fat.
Chef's Secret
Michelin TechniqueToast the achiote paste briefly in a dry pan before blending to unlock its earthy depth.
Ingredients
Total time including resting: 45 min
Directions
In a blender, combine achiote, juice, habanero, garlic, spices, and salt until smooth.
2 minToss pork chunks in the marinade until fully coated, letting them sit at room temperature for maximum flavor infusion.
10 minLine a heavy Dutch oven with banana leaves, allowing them to hang over the edges.
2 minPlace the pork inside, fold leaves over to seal, and cover with a tight-fitting lid.
2 minRoast at 350°F in a preheated oven until the meat shreds easily with a fork.
30 minRemove from heat and let rest while the meat absorbs any rendered juices, keeping the dish moist.
5 minShred with two forks directly in the pot to incorporate the vibrant, citrusy sauce.
2 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Three Valleys Zinfandel
The jammy red fruit and spice notes of Zinfandel echo the warm, complex heat of the achiote. Its moderate tannins won't clash with the tender pork, allowing the sour orange acidity to shine.
Nutrition per Serving
410
calories
32g
protein
8g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Red Onions
Quick-pickle sliced onions in lime juice and salt for 15 minutes to provide the necessary acid to cut through the rich, fatty pork.
Ingredients
Directions
Place the thinly sliced red onions in a non-reactive glass or ceramic bowl.
Whisk the lime juice, salt, oregano, and chili flakes together until the salt fully dissolves.
Pour the marinade over the onions, ensuring they are submerged.
Massage the onions lightly with your hands to soften their texture.
Let the mixture macerate at room temperature for 15 minutes.
Drain slightly before serving alongside the pork.
Side Dish
Refried Black Beans
Warm a can of black beans with a splash of broth and cumin to provide a grounding, savory component to the plate.
Ingredients
Directions
Melt butter in a heavy-bottomed skillet over medium heat.
Add cumin and smoked paprika, toasting briefly until fragrant, about 30 seconds.
Add the black beans and broth to the skillet.
Simmer for 5 minutes, allowing the liquid to reduce slightly.
Use a fork or potato masher to crush approximately half of the beans to reach a rustic, creamy consistency.
Season with salt and serve warm alongside the Cochinita Pibil.
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