Cochinita Pibil on Bolillo
4
servings30
minutes40
minutes300
kcalWhy settle for ordinary when you can go full flavor renegade? This isn’t your Abuelita’s Cochinita Pibil—this is pork that’s been bathed in citrusy, achiote-packed glory, slow-roasted to perfection in banana leaves (or foil if you’re all out of jungle vibes), and then shredded like it’s the main act in a culinary mosh pit.
But wait, there’s more. Instead of slapping it on just any bread, we’re cradling this bad boy in crispy, golden bolillo rolls because tortillas? Too tame. And don’t even get me started on the fall-inspired salsa. Butternut squash, tomatillos, and a whisper of cinnamon come together to deliver a smoky-sweet kick in the taste buds. It’s like autumn decided to ditch the pumpkin spice and throw a salsa fiesta instead.
Top it all off with pickled onions that zing, cilantro that slaps, and a side of rebellion because you’re not just cooking; you’re starting a food revolution. Serve it with a pile of refried sweet potato black beans and roasted butternut squash just to remind everyone that you can have comfort food and bold, unapologetic flavor. This dish doesn’t ask for attention; it demands it. You in?
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Ingredients
- Achiote Paste:
3 Tbsp Annato Seeds (or substitute for 1 1/2 Tbsp of sweet paprika and turmeric)
1 tsp Whole black peppercorn
1 tsp Whole cumin seeds
1 tsp Dried Mexican oregano
1/2 tsp Ground cloves
4 Garlic cloves
1/4 cup Fresh lime juice
2 Tbsp Apple cider vinegar
1 tsp Salt
1/4 cup Olive oil (or as needed for a smooth paste)
- Cochinita Pibil:
3 – 4 lbs Pork Shoulder Roast
1 large Bananna leaf (you can find them in the freezer section of an Asian market) or Aluminum foil if your not into the jungle vibes
1/2 cup Fresh orange juice
1/4 cup Fresh lime juice
1/2 cup Chicken or vegetable broth
1 Medium white onion, Lyonnaise (Sliced thin)
Salt to taste
- Roasted Butternut Squash Salsa:
1 Medium Butternut Squash
1/2 cup Roasted Tomatillos
1 medium Red onion, finely diced
1/4 cup Fresh Cilantro, chopped
1 clove Garlic
1/2 tsp Cinnamon
1/2 tsp Smoked paprika
1/2 tsp Chipotle powder
1/4 tsp Cumin
1/4 tsp Garlic powder
1/4 tsp Onion powder
Salt to taste
Juice of 1 lime
- Roasted Poblano Peppers:
4 Poblano peppers tossed in avocado oil
- Healthy Refried Sweet Potato and Black Beans:
4 cans Organic Black Beans (15.5 ounce)
4 Tbsp Avocado Oil
2 medium Onions, small dice
8 Cloves Garlic, minced
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
2 tsp Ground chipotle powder
2 cups Vegetable, or Chicken broth
1 cup Reserved Bean liquid
Salt and Pepper, to taste
2 limes, juiced
1 bunch Fresh cilantro, bottoms trimmed and roughly chopped
Directions
- Make the Achiote Paste:
– In a spice grinder or mortar and pestle, grind the annatto seeds, black peppercorns, cumin seeds, oregano, and cloves into a fine powder.
– Transfer to a blender or food processor and add garlic, lime juice, apple cider vinegar, salt, and olive oil. Blend until smooth. Adjust consistency with a bit more olive oil if needed. Set aside. - Marinate the Pork Roast:
– Rub the pork shoulder pieces generously with the achiote paste. Place in a large bowl or zip-top bag.
– Mix orange juice, lime juice, and broth, then pour over the pork. Cover and marinate in the fridge for at least 4 hours, preferably overnight. - Cook the Cochinita Pibil:
– Preheat your oven to 325°F (160°C).
– Line a large baking dish with a banana leaf (or foil). Place the marinated pork in the dish along with the marinade. Scatter the onion slices over the pork.
– Wrap the pork tightly in the banana leaf (or foil) to create a sealed packet.
– Bake for 3–4 hours until the pork is fall-apart tender. Shred with forks and keep warm. - Make the Fall Themed Mexican Salsa:
– Preheat your oven to 425 degrees Fahrenheit.
– Toss diced butternut squash and tomatillos with cinnamon, smoked paprika, chipotle powder, cumin, granulated garlic, onion powder, salt and lime.
– Roast for 25 minutes. Remove from heat and let it cool.
– Once cool, add the roasted butternut squash and tomatillos into a bowl with all the other remaining ingredients. - Roast Poblano Peppers:
– While the salsa cools and the oven is still at 425 degrees Fahrenheit, place the poblano peppers tossed in oil on a baking sheet and roast until black char marks appear on one side. Rotate the peppers and do the same on the other side until the peppers have char marks everywhere.
– Place the peppers on a plate and let them cool in the fridge until they are no longer hot.
– Make a cut from the stem to the bottom of the pepper and run under cold water to remove the seeds.
– Once seeds are removed and the peppers have cooled off there ready to be stuffed with the refried black beans and reheated, so everything is hot together. - Make the Refried Black Beans:
– Saute the aromatics. Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for an additional 1–2 minutes until fragrant.
– Stir in the cumin, smoked paprika, and chipotle powder (if using). Cook for 30 seconds to bloom the spices and release their aromas.
– Add the black beans to the skillet along with the vegetable broth. Using a potato masher or the back of a large spoon, mash the beans to your desired consistency. Leave some beans whole for texture, or mash them completely smooth for creamier refried beans.
– Lower the heat and simmer the beans for 5–7 minutes, stirring occasionally, until the mixture thickens. Add more broth if needed to keep the beans creamy. Season with salt, pepper, and lime juice.
– Remove from heat and transfer to a serving bowl. Garnish with fresh cilantro, if desired.
Notes
- Cochinita pibil hails from the Yucatán Peninsula in Mexico, a dish traditionally slow-cooked in banana leaves with citrus and achiote. It’s the OG method of marinating pork, showcasing the region’s genius for layering smoky, tangy, and earthy flavors.
- Instead of the pit-roasting method (aka pibil style), this recipe lets your oven or slow cooker do the work while retaining all the rich, smoky flavors.
- Achiote paste, made from annatto seeds, lends its vivid red hue and subtly earthy flavor. Fun fact: Annatto has been used as a natural dye for centuries—think ancient Mayan.
- Bolillos are Mexico’s answer to the baguette. With a crisp crust and fluffy interior, they make the perfect vessel for soaking up juicy cochinita pibil while staying structurally intact.
They date back to French influence during the 19th century’s brief rule under Emperor Maximilian I.
