Paleo Cochinita Pibil

Transform your kitchen into the heart of the Yucatán Peninsula with this flavorful Paleo Cochinita Pibil! This slow-cooked Mexican classic features tender chunks of marinated pork shoulder, infused with bold, citrusy notes of orange and lime juice, achiote spice, and fragrant herbs. Wrapped in aromatic banana leaves, the pork steams in its own juices for eight hours, resulting in melt-in-your-mouth perfection. This paleo-friendly rendition stays true to the traditional flavors while omitting any processed ingredients, making it a clean yet indulgent choice. Serve it with fresh salsa, creamy avocado slices, or your favorite paleo sides for a vibrant, crowd-pleasing meal that’s as authentic as it is healthy. Perfect for meal prep or festive gatherings, this dish will quickly become a beloved favorite in your household!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 8

Ingredients

• 4 pounds pork shoulder
• 2 large banana leaves
• 1 cup orange juice
• 0.5 cup lime juice
• 0.25 cup apple cider vinegar
• 6 large garlic cloves
• 2 tablespoons achiote powder
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground allspice
• 1.5 teaspoons sea salt
• 0.5 teaspoon black pepper
• 2 bay leaves

Directions

Step 1

In a blender, combine the orange juice, lime juice, apple cider vinegar, peeled garlic cloves, achiote powder, cumin seeds, dried oregano, ground allspice, sea salt, and black pepper. Blend until smooth to form the marinade.

Step 2

Cut the pork shoulder into large chunks, approximately 3-inch pieces, and place them in a large mixing bowl.

Step 3

Pour the marinade over the pork, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 4

Preheat your oven to 325°F (160°C).

Step 5

Line a large roasting pan with the banana leaves, overlapping them slightly to make sure there is enough to wrap over the top of the pork.

Step 6

Lay the marinated pork pieces over the banana leaves in the roasting pan and pour any remaining marinade over the meat.

Step 7

Place the bay leaves on top of the pork.

Step 8

Fold the banana leaves over the pork to enclose it. You can use kitchen twine to secure the leaves if necessary.

Step 9

Cover the pan with a lid or aluminum foil to create a seal, ensuring that the pork will steam and cook in its juices.

Step 10

Bake in the preheated oven for about 8 hours, or until the pork is tender enough to easily pull apart with a fork.

Step 11

Remove the pan from the oven and let the pork rest, covered, for about 15 minutes.

Step 12

Carefully unwrap the banana leaves and shred the pork with two forks. Mix the meat with the juices in the pan before serving.

Step 13

Serve the Paleo Cochinita Pibil with your choice of Paleo-friendly sides, such as fresh salsa or avocado slices.

Nutrition Facts

Serving size	(2503.1g)

Amount per serving	% Daily Value*
Calories	4118.3

Total Fat 216.3g	0%
Saturated Fat 74.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1600.9mg	0%
Sodium 4796.0mg	0%
Total Carbohydrate 59.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 22.4g
Protein 433.6g	0%

Vitamin D 0IU	0%
Calcium 610.7mg	0%
Iron 22.0mg	0%
Potassium 7323.0mg	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: 49.7%

Protein: 44.3%

Carbs: 6.1%