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Le Chaudron recipe
Cochinita pibil yucatèque
Yucatán cochinita pibil
⏱ 180 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)pork shoulder, in large cubes
100 g (3½ oz)achiote paste
3oranges, juiced
2limes, juiced
4 clovesgarlic, crushed
1 tablespoondried oregano
- 1 kg (2.2 lb) pork shoulder, in large cubes
- 100 g (3½ oz) achiote paste
- 3 oranges, juiced
- 2 limes, juiced
- 4 cloves garlic, crushed
- 1 tablespoon dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the achiote paste in the orange and lime juices, then add the garlic and oregano.
- Massage the marinade into the pork and refrigerate for 2 hours.
- Put in a roasting pan with the remaining marinade and cover tightly with foil.
- Roast at 150°C (300°F) for 2½ hours until it shreds easily.
- Shred the pork right in its juices.
- Serve hot with warm tortillas and pickled red onions.
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