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Best Easy Cochinita para Fiesta Recipe

Name: Best Easy Cochinita para Fiesta Recipe
Total time: 360 min
Yield: 200 g
Ingredients: boneless pork shoulder 4 lbs; banana leaves 4 pieces; fresh orange juice 1 cup; fresh lime juice 0.5 cup; white onion 1 pieces; achiote paste 3 tbsp; garlic 4 cloves; dried oregano 2 tsp; ground cumin 1 tsp; black pepper 1 tsp; kosher salt 2 tsp

Slow-roasted cochinita pibil prepared for large celebrations is a Yucatecan crowd-pleaser. This high protein, family celebration dish is a fresh, flavorful, carnivore centerpiece for fiestas.

Cook 360 min Difficulty NORMAL 330 kcal

#high protein #carnivore #family celebration #Yucatecan

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Ingredients

Main ingredients

boneless pork shoulder 4 lbs
banana leaves 4 pieces
fresh orange juice 1 cup
fresh lime juice 0.5 cup
white onion 1 pieces

Seasonings/Sauce

achiote paste 3 tbsp
garlic 4 cloves
dried oregano 2 tsp
ground cumin 1 tsp
black pepper 1 tsp
kosher salt 2 tsp

Nutrition summary

Carbohydrates 8 g 10%

Protein 32 g 39%

Fat 17 g 51%

Serving size 200g

Cooking steps

1

Preheat your oven to 300°F (150°C). Rinse and pat dry the pork shoulder, then cut it into large 2-inch chunks for even cooking.
2

Blend the orange juice, lime juice, achiote paste, garlic cloves, oregano, cumin, black pepper, and kosher salt until smooth to create the marinade.
3

Place banana leaves in a large roasting pan, overlapping to fully line the pan. Spread half the marinade in the pan, arrange pork pieces on top, then pour remaining marinade over the pork, making sure all surfaces are coated.
4

Thinly slice the white onion and scatter over the pork. Fold the banana leaves over to tightly cover the pork, tucking in edges to seal in moisture.
5

Cover the roasting pan tightly with foil. Slow-roast in the oven for 5–6 hours, or until the pork is extremely tender and shreds easily with a fork. Rest for 15 minutes before shredding and serving.

Personalized Q&A

Q. What's the key ingredient in this Cochinita para Fiesta recipe?

The most important ingredient in this recipe is boneless pork shoulder. Its richness and ability to become tender during slow roasting gives Cochinita its signature texture and flavor, especially when paired with achiote paste and citrus juices.

Q. How does heat control impact the final result?

Slow-roasting at a gentle 300°F for 5–6 hours allows the pork to become extremely tender without drying out. Maintaining a moist heat environment with banana leaves and foil is crucial to prevent toughness and to infuse flavors deeply.

Q. How can I ensure the pork doesn't dry out or become tough?

Be sure to keep the pork well-wrapped in banana leaves and foil. This traps steam and moisture, resulting in juicy, fall-apart meat. Avoid raising the oven temperature, as higher heat can dry out the pork or overcook the outer layers before the inside is done.

Q. What is the nutritional profile per serving?

Each serving (200g) provides 330 kcal, with 32g protein (39% of calories), 17g fat (51%), and 8g carbohydrates (10%). This makes it a high-protein, relatively low-carb dish ideal for special occasions.

Best Easy Cochinita para Fiesta Recipe

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