Low Sodium Cochinita Pibil

Transform your kitchen into a Yucatán-inspired haven with this flavorful Low Sodium Cochinita Pibil recipe! Succulent, slow-cooked pork shoulder is marinated in a vibrant blend of achiote paste, citrus juices, garlic, and earthy spices, then wrapped in fragrant banana leaves (or foil) to lock in its tender, juicy perfection. By omitting excess salt, this recipe allows the natural richness of the pork and the bold, zesty marinade to shine through. Perfectly paired with warm corn tortillas, tangy pickled red onions, and fresh cilantro, this healthy twist on a traditional Mexican classic is ideal for family dinners or festive gatherings. With minimal sodium and maximum flavor, this dish delivers an authentic taste of Mexico that's both heart-healthy and crowd-pleasing.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds pork shoulder
• 3 tablespoons achiote paste
• 0.5 cups orange juice
• 0.25 cups lime juice
• 6 units garlic cloves, minced
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 2 units banana leaves or aluminum foil
• 1 cups pickled red onions
• 12 units corn tortillas
• 0.5 cups fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Cut the pork shoulder into 3-4 inch pieces and place in a large mixing bowl.

Step 3

In a blender or food processor, combine achiote paste, orange juice, lime juice, minced garlic, white vinegar, ground cumin, dried oregano, and ground black pepper. Blend until smooth to create a marinade.

Step 4

Pour the marinade over the pork pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Step 5

If using banana leaves: Soften them by briefly holding over a flame or soaking in hot water until pliable. Line a roasting pan with banana leaves, overlapping them and leaving enough length to fold over the pork.

Step 6

If using aluminum foil: Layer enough sheets to cover and wrap the pork securely.

Step 7

Transfer the marinated pork onto the banana leaves or foil in the roasting pan. Pour any remaining marinade over the pork.

Step 8

Wrap the pork securely with the banana leaves or foil, ensuring there are no gaps for steam to escape.

Step 9

Place in the preheated oven and cook for about 4 hours or until the pork is tender and easily shredded with a fork.

Step 10

Once cooked, remove from the oven and let rest for 15 minutes before unwrapping.

Step 11

Shred the pork with two forks and serve with warm corn tortillas and pickled red onions. Garnish with fresh cilantro for extra flavor.

Nutrition Facts

Serving size	(3073.1g)

Amount per serving	% Daily Value*
Calories	4458.8

Total Fat 180.4g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1200.7mg	0%
Sodium 2961.0mg	0%
Total Carbohydrate 315.0g	0%
Dietary Fiber 48.0g	0%
Total Sugars 25.1g
Protein 361.6g	0%

Vitamin D 0IU	0%
Calcium 848.4mg	0%
Iron 26.7mg	0%
Potassium 6639.1mg	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: 37.5%

Protein: 33.4%

Carbs: 29.1%