Go Back
Belizean Cochinita Pibil Recipe

Belizean Cochinita Pibil Recipe

5 from 1 vote
The meat is flavored with a blend of spices, including achiote paste, which gives it a unique and vibrant orange color.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Belizean
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless pork shoulder cut into chunks
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/2 cup white vinegar
  • 1/2 cup achiote paste
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 large onion sliced
  • 2 cups water
  • Banana leaves optional

Equipment

  • blender
  • large bowl
  • Large Dutch oven or casserole dish with lid
  • Aluminum foil (if using a casserole dish without a lid)

Method
 

  1. In a blender, combine the orange juice, lime juice, white vinegar, achiote paste, garlic, oregano, cumin, cinnamon, salt, and black pepper. Blend until smooth.
  2. In a large bowl, combine the pork shoulder chunks and the marinade. Mix until the pork is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat oven to 325°F (163°C).
  4. In a large Dutch oven or casserole dish, layer the sliced onions and bay leaves. Add the marinated pork and any remaining marinade. Pour in 2 cups of water.
  5. Cover the dish with banana leaves (optional) and then with a lid. If using a casserole dish without a lid, cover tightly with foil.
  6. Bake in the preheated oven for 3 to 4 hours, or until the pork is tender and falls apart easily with a fork.
  7. Remove from the oven and discard the banana leaves (if used) and bay leaves.
  8. Shred the pork with a fork and mix it with the cooking juices.

Notes

Tips and Tricks

To make shredding the pork easier, let it cool slightly before shredding.
If you don't have access to banana leaves, you can use parchment paper or aluminum foil to cover the pork while it cooks.
For a more authentic flavor, use bitter oranges (Naranja Agria) instead of orange juice.