Low Carb Cochinita Pibil

Savor the bold, smoky flavors of the Yucatán Peninsula with this Low Carb Cochinita Pibil, a keto-friendly twist on a Mexican classic. This dish features tender, slow-braised pork shoulder marinated in a vibrant blend of citrus juices, achiote paste, garlic, and spices, all wrapped in aromatic banana leaves for an authentically earthy finish. With no added sugars and carb-conscious ingredients, this recipe is perfect for those seeking a healthy yet satisfying Latin-inspired meal. Serve this succulent pork topped with tangy red onions, fresh cilantro, and creamy avocado, or wrap it in crisp lettuce leaves as a low-carb alternative to tortillas. Whether you’re meal prepping or hosting a dinner party, this slow-cooked masterpiece is sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:270 mins

Total Time:290 mins

Servings: 6

Ingredients

• 3 pounds Pork shoulder
• 0.5 cups Orange juice
• 0.25 cups Lime juice
• 3 tablespoons Achiote paste
• 2 tablespoons Apple cider vinegar
• 4 Garlic cloves, minced
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 large Banana leaves
• 1 Red onion, thinly sliced
• 0.5 cup Cilantro, chopped
• 1 Avocado, sliced

Directions

Step 1

Cut the pork shoulder into large chunks, approximately 2-inch pieces, and place them into a large bowl.

Step 2

In a separate bowl, mix together the orange juice, lime juice, achiote paste, apple cider vinegar, minced garlic, salt, black pepper, cumin, and oregano until well combined.

Step 3

Pour the marinade over the pork pieces, ensuring that each piece is coated. Cover the bowl and refrigerate for at least 2 hours, ideally overnight, for maximum flavor.

Step 4

Preheat your oven to 325°F (165°C).

Step 5

Line a large baking dish or Dutch oven with banana leaves, leaving enough hanging over the sides to wrap over the top later.

Step 6

Place the marinated pork and all of the marinade into the banana leaf-lined dish.

Step 7

Fold the banana leaves over the pork to seal it, and cover the dish with a lid or aluminum foil.

Step 8

Bake in the preheated oven for about 4 to 4.5 hours, or until the pork is very tender and can be easily shredded with a fork.

Step 9

While the pork is cooking, prepare the garnishes by slicing the red onion, chopping the cilantro, and slicing the avocado. Set these aside.

Step 10

When the pork is ready, remove it from the oven and carefully open the banana leaves.

Step 11

Shred the pork using two forks and stir it well to combine with the remaining juices in the dish.

Step 12

Serve the cochinita pibil on plates, garnished with red onion slices, cilantro, and avocado slices.

Step 13

Enjoy your delicious low-carb cochinita pibil as is, or serve it wrapped in lettuce leaves for a fresh tortilla alternative.

Nutrition Facts

Serving size	(2138.3g)

Amount per serving	% Daily Value*
Calories	3315.0

Total Fat 185.6g	0%
Saturated Fat 59.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1200.7mg	0%
Sodium 5726.9mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 16.2g	0%
Total Sugars 13.5g
Protein 329.7g	0%

Vitamin D 0IU	0%
Calcium 475.9mg	0%
Iron 19.1mg	0%
Potassium 6228.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 41.2%

Carbs: 6.6%