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Mayan Cafe favorite : Cochinita Pibil recipe

slow-roasted Mayan-style pork

Ingredients (Pork)
2 lbs. Stone Cross Farm pastured pork shoulder/boston butt
8 oz. achiote paste
1/2 cup lemon juice
1 cup orange juice
Salt & pepper to taste
1 oz oregano
8 cloves of garlic
2 tbsp chopped garlic
4 cups water

Preheat oven to 350 degrees
Cut pork shoulder into large cubes & put them in a deep pan
Split all the other ingredients in two parts and blend each part in a blender
Pour on top of the cut meat until it barely covers the meat with liquid
Cover with aluminum foil and cook for 2.5 hours or until tender
Shred the pork
Once you put the meat on the plate, pour some of the juice on top