Low Fat Cochinita Pibil

Experience the vibrant flavors of the Yucatán with this Low Fat Cochinita Pibil, a healthier twist on the traditional Mexican classic. Made with lean pork shoulder marinated in a zesty blend of achiote paste, fresh citrus juices, and aromatic spices, this dish is expertly slow-cooked to tender perfection. Wrapped in banana leaves or foil, the pork absorbs rich, earthy flavors as it braises, creating a melt-in-your-mouth texture that’s both satisfying and guilt-free. With just 20 minutes of prep and a slow roast in the oven, this recipe delivers restaurant-quality results without the added fats. Serve it in warm corn tortillas, topped with tangy pickled red onions and salsa, for an unforgettable meal that's packed with authentic taste and fewer calories. Perfect for both weeknight dinners and festive gatherings, this low-fat version of Cochinita Pibil is sure to be your new go-to healthy Mexican dish!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds lean pork shoulder, trimmed of visible fat
• 3 tablespoons achiote paste
• 1 cup fresh orange juice
• 0.25 cup lime juice
• 2 tablespoons white vinegar
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 large banana leaves or aluminum foil

Directions

Step 1

Cut the lean pork shoulder into large pieces, about 3 inches each.

Step 2

In a blender, combine the achiote paste, orange juice, lime juice, white vinegar, garlic, oregano, cumin, and salt. Blend until you have a smooth marinade.

Step 3

Place the pork pieces in a large bowl or sealable plastic bag and pour the marinade over the pork. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to seep in.

Step 4

Preheat your oven to 300°F (150°C).

Step 5

If using banana leaves, gently toast them over an open flame or hot burner until they become pliable, then use them to line a Dutch oven or baking dish. You can alternatively use aluminum foil by layering 2-3 sheets crosswise.

Step 6

Place the marinated pork, along with all the marinade, onto the banana leaves or foil. Fold the leaves or foil over the pork to seal it into a parcel.

Step 7

Cover the dish with a lid or an additional layer of foil to retain moisture and bake in the oven for about 4 hours, or until the pork is tender and falls apart easily when pulled with a fork.

Step 8

Once cooked, shred the pork using two forks directly in the cooking juices to keep it moist.

Step 9

Serve the Cochinita Pibil with your choice of sides, such as corn tortillas, pickled red onions, and salsa.

Nutrition Facts

Serving size	(1786.6g)

Amount per serving	% Daily Value*
Calories	1937.3

Total Fat 93.3g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 635.0mg	0%
Sodium 2912.1mg	0%
Total Carbohydrate 44.5g	0%
Dietary Fiber 1.9g	0%
Total Sugars 21.1g
Protein 204.2g	0%

Vitamin D 0IU	0%
Calcium 176.1mg	0%
Iron 9.6mg	0%
Potassium 3637.7mg	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: 45.8%

Protein: 44.5%

Carbs: 9.7%