Dutch Oven Cochinita Pibil Tacos

By Diane UngerAugust 9, 2021

Makes
6 to 8 servings
Cook Time
3¾ hours
Active time plus cooling
50 minutes active
Rating
2

From the Mexican state of Yucatán on the Gulf of Mexico, cochinita pibil, in its most traditional form, is suckling pig (cochinita) that has been marinated in the juice of sour oranges and annatto, wrapped in banana leaves and slow-roasted in an underground pit (pib). The fork-tender meat is shredded and served with pickled red onions that offer a sharp, tangy contrast that offsets the richness of the pork. There are many simplified modern takes on the dish, including the pressure-cooked version that Jorge Fritz and Beto Estúa, proprietors of Casa Jacaranda cooking school in Mexico City, showed us how to make. This recipe is our Dutch oven-braised adaptation of theirs. Annatto (also called achiote) is a key ingredient in cochinita pibil; it’s the source of the dish’s characteristic red-orange hue. Despite its bold, vivid color, annatto is quite subdued in flavor, with hints of earthiness and pepper. We use achiote paste, which is made with ground annatto seeds plus other seasonings, all compressed into a small brick. Look for achiote paste, typically sold in small blocks, in the international section of the supermarket or in Latin American grocery stores. If not available, a substitute can be made by stirring together ¼ cup sweet paprika, 1½ teaspoons ground cumin, ½ teaspoon granulated garlic, ½ teaspoon dried oregano, ¼ teaspoon kosher salt and 3 tablespoons white vinegar to form a stiff paste. Use in place of the paste called for in the recipe. We sought a substitute for the avocado leaves that Fritz and Estúa blended into the flavor base for their cochinita pibil. We discovered that fennel seeds nicely mimic the leaves’ anise-like nuances. Sour oranges, a common ingredient in Yucatecan cooking, are hard to come by in the U.S., so instead we juice regular oranges, but add a couple tablespoons of lime juice for tartness, stirring it in at the very end to preserve its brightness and acidity.

Tip

Don’t discard the fat that you skim off the cooking liquid after removing the pork. You will need 3 tablespoons of it for sautéing the onion and browning the shredded pork to finish the dish.

Ingredients

4-pound boneless pork shoulder, trimmed and cut into 1½- to 2-inch chunks
Kosher salt and ground black pepper
2
habanero chilies, stemmed and seeded, divided
2
medium red onions, halved and thinly sliced
6
medium garlic cloves, smashed and peeled
1
tablespoon fennel seeds
2
teaspoons dried oregano, preferably mexican oregano
1 ½
cups orange juice
1 ¾
ounces achiote paste (⅓ cup grated on the small holes of a box grater; see headnote)
¼
cup finely chopped fresh cilantro
2
tablespoons lime juice
Pickled red onions, to serve
24
(6-inch) corn tortillas, warmed

Step 1

Heat the oven to 350°F with a rack in the lower-middle position.

In a large Dutch oven, stir together the pork, 1 teaspoon salt, 1 habanero, half the onion, the garlic, fennel seeds, oregano and 2 cups water.

Cover and transfer to the oven and cook until a skewer inserted into the pork meets no resistance, about 3 hours.

Step 2

While the pork cooks, in a blender, combine the orange juice, the remaining habanero and achiote paste. Blend until smooth, about 1 minute; transfer to a medium bowl, cover and refrigerate until ready to use.

Step 3

When the pork is done, remove the pot from the oven. Using a slotted spoon, transfer the meat to a large bowl.

Tilt the pot to pool the cooking liquid to one side and use a wide spoon to skim off as much fat as possible from the surface; reserve the fat. Bring the liquid to a simmer over medium and cook, stirring occasionally, until reduced to about ¼ cup, 5 to 7 minutes; remove from the heat.

Shred the meat, discarding any bits of fat and gristle; set aside.

Step 4

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking.

Add the remaining onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes; transfer to a small bowl and set aside.

Add another 1 tablespoon of the reserved pork fat to the skillet and heat over medium-high until shimmering. Add the shredded pork and cook without stirring until browned and crisped on the bottom, 5 to 7 minutes. Stir and cook, stirring occasionally, until well browned, another 5 to 7 minutes. Remove from the heat.

Step 5

To the reduced cooking liquid in the Dutch oven, add the orange juice-achiote paste puree. Bring to a simmer over medium and cook, stirring occasionally, until the mixture is thick enough that a spatula drawn through it leaves a trail, about 5 minutes.

Stir in the sautéed onion and the browned pork; cook, stirring often, until the pork is evenly coated and heated through, 2 to 3 minutes. Off heat, stir in the cilantro and lime juice.

Taste and season with salt and pepper. To serve, transfer the pork to a serving bowl, then serve with the tortillas and the pickled red onions for making tacos.