A super way to serve pork is to slowly cooking until the meat is literally pulled off with a fork. So here we have Mexican pulled pork and Mexican-style of course means using the full force of Central American spices.
Mexican pulled pork, also known as “Cochinita Pibil,” is a traditional and beloved dish from the Yucatan region of Mexico. It stands out for its unique flavors and cooking method, making it a special and sought-after culinary experience.
Flavorful Marinade: The pork is marinated in a vibrant blend of citrus juices, typically sour orange or a combination of orange and lime, along with achiote paste, a seasoning made from annatto seeds. This marinade imparts a tangy, citrusy, and slightly earthy flavor to the meat, creating a distinctive taste profile that is synonymous with Cochinita Pibil.
Slow Cooking: Authentic Mexican pulled pork is traditionally cooked using a slow and low method. The marinated pork is traditionally wrapped in banana leaves, which not only add a subtle aroma but also help to retain moisture and infuse flavor into the meat. The wrapped pork is then slow-cooked in an underground pit or a covered pot, known as a “pib,” hence the dish’s name, Cochinita Pibil. This slow cooking process results in tender, succulent, and flavorful pulled pork.
A key ingredient in the marinade, achiote paste, gives the Mexican pulled pork its distinctive red color and adds a depth of flavor. Achiote paste is made from annatto seeds, which have a mild peppery and nutty taste. It contributes to the earthy and slightly spicy undertones of the dish.
Regional Culinary Heritage: Mexican pulled pork is deeply rooted in the culinary traditions of the Yucatan region. Its preparation and flavors are an embodiment of the local ingredients, techniques, and cultural influences of the area. This regional specificity adds to its allure and makes it a significant and cherished part of Mexican cuisine.
Mexican pulled pork can be enjoyed in various ways, making it a versatile dish. It is commonly served on soft corn tortillas as tacos, topped with pickled onions and habanero salsa for a burst of contrasting flavors. It can also be used as a filling for tamales, empanadas, or sandwiches. The succulent and flavorful meat pairs well with a variety of accompaniments, allowing for creative and satisfying meal options.
Serving: 6 preparation time: 10 – 15 minutes. Cooking time: 4 to 6 hours on a high heat setting in the oven or 8 to 10 hours on a low heat in a slow cooker with additional time for resting.
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Ingredients:
- 1.6kg boneless pork shoulder joint. The rind and skin is removed.
- Prepared tacos seasoning or fajitas seasoning
- 400ml tomato passata sauce
- 1 orange- zest and juice OR 100ml orange juice
- 12 corn tortillas, tacos etc. for the sauce.
Preparation:
- Place the shoulder joint on a chopping board dry by patting it with a kitchen paper towel.
- Using a sharp kitchen knife, make several slashes over the joint.
- Rub in the taco or fajita seasoning especially getting the sauce into the cracks.
- Add the orange juice or zest and passata to the slow cooker and stir in well.
- Add the pork joint and spoon over the sauce. Cover and cook for between 4 and 6 hours on a high heat or between 8 and 10 hours on a low heat.
- When it’s done, pull the pork apart with two forks. You need to secure one side of the joint with a fork whilst you wield the other to pull the pork apart as in the photo.
- Serve the pork with extra sauce. Add to warmed up corn tortillas and flat breads. Drizzle with sour cream (full fat or otherwise), natural yogurt, guacamole and shredded white cabbage slaw.
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