Description
Pibil Marinade! It’s a traditional Mexican/Yucatán-style marinade, mainly used for Cochinita Pibil—a slow-roasted pork dish wrapped in banana leaves. The marinade is known for its vibrant orange colour and citrusy, earthy flavour.
True authentic cooking is usually an all day affair, Mexican doesn't buck the trend, well worth the effort - recipe is listed below
Storage Instructions Store in a cool dry place and away from sunlight. Once opened, keep refrigerated and use within 4 weeks
Directions for use This product is ready to use as a base when cooking to add flavour to different meats
Ingredients : Water, annatto paste (29%), orange Juice (20%), onion, acidity regulator (acetic acid), salt, garlic, black pepper, yeast extract, thickener (xanthan gum) and preservative (potassium sorbate)
Produced in Mexico
Nutritional Information per 100g
Energy 396 kJ/95 kcal
Fat 1.3g
of which saturates 0g
Carbohydrates 19.3g
of which sugars 0g
Protein 1.5g
Salt 4g
Cochinita Pibil (Yucatán-Style Pulled Pork)
Ingredients:
3-4 pounds (1.5-1.8 kg) pork shoulder, cut into large chunks
1 cup (240 ml) Pibil Marinade
½ cup (120 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
1 teaspoon salt
Banana leaves (optional, for wrapping)
Instructions:
Marinate the Pork:
In a large bowl, combine the Pibil Marinade, orange juice, lime juice, and salt.
Add the pork chunks, ensuring they are thoroughly coated.
Cover the bowl and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to meld.
Prepare for Cooking:
Preheat your oven to 325°F (160°C).
If using banana leaves, gently heat them over a flame or in hot water to make them pliable.
Line a baking dish or Dutch oven with the banana leaves, leaving enough overhang to wrap over the pork.
Cook the Pork:
Place the marinated pork and any remaining marinade into the prepared dish.
Fold the banana leaves over the pork to enclose it. If not using banana leaves, cover the dish tightly with aluminium foil.
Cover with a lid or additional foil to seal in moisture.
Bake in the preheated oven for 3 to 4 hours, or until the pork is tender and easily shredded.
Serve:
Remove the pork from the oven and let it rest for a few minutes.
Shred the meat using two forks, mixing it with the accumulated juices.
Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, and a squeeze of lime.
Notes:
Banana Leaves: While optional, banana leaves impart a subtle earthy flavour and are traditional in Cochinita Pibil preparation. They can often be found in Latin American or Asian markets.
Serving Suggestions: This dish pairs well with refried black beans, Mexican rice, and a side of fresh salsa.
