Slow-Roasted Cochinita Pibil | Mi Cocina with Rick Martinez

Join Rick Martinez for another episode of Mi Cocina as he shares a recipe for Cochinita Pibil, inspired by his travels to Yucatán. Hear about his journey to Pueblo Pibil to learn about this citrus-marinaded, slow-roasted pork from Silvio Campos, a master of the pits. Served with pickled onions and salsa tatemada, this dish is perfect for entertaining a crowd. GET THE RECIPE ►► https://f52.co/3rFMzce

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina comes out May 3, 2022: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
(Similar) Molcajete: https://f52.co/3uZXoYH
OXO 3-Piece Angled Measuring Cup Set: https://f52.co/3EFEsl2

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VIDEO CHAPTERS
00:00:00 Intro
00:00:33 The Recados
00:01:23 The Citrusy Marinade
00:02:41 Preparing the Pork
00:04:10 Banana Leaves
00:05:11 Fire Up the Grill
00:06:58 Story Time
00:08:56 Salsa & Cebolla
00:12:08 The Big Reveal

PREP TIME: 4 hours
COOK TIME: 2 hours 30 minutes
SERVES: 8

INGREDIENTS

Cochinita Pibil
8 garlic cloves, peeled
1/3 cup Recado Rojo or achiote paste (3 1/2 ounces / 100 grams)
1/3 cup fresh grapefruit juice (about 1 grapefruit)
1/3 cup fresh lime juice (about 3 limes)
8 wide strips orange zest
1/3 cup fresh orange juice (about 2 oranges)
4 1/4 teaspoons Morton kosher salt (20 grams)
2 teaspoons Recado de Todo Clase (see below)
2 pounds (907 grams) boneless pork shoulder, cut into 2-inch pieces
2 large fresh or thawed frozen banana leaves (optional)
Warm tortillas de maíz
Cebolla morada encurtida

Recado de Todo Clase
3 tablespoons dried oregano, preferably Mexican (3½ grams)
2 tablespoons black peppercorns (22 grams)
8 allspice berries
5 whole cloves
1 1-inch stick canela or cassia cinnamon
1 dried bay leaf
1/2 teaspoon cumin seeds

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

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