Sugar-Free Cochinita Pibil

Experience authentic Yucatecan flavors with this Sugar-Free Cochinita Pibil, a traditional Mexican slow-roasted pork dish made healthier without added sugars. Tender pork shoulder is marinated in a vibrant blend of achiote paste, fresh orange and lime juices, and aromatic spices like cumin, cinnamon, and allspice, then wrapped in fragrant banana leaves for an unforgettable depth of flavor. Slowly baked until fall-apart tender, this dish is finished with tangy, quick-pickled red onions for a perfect balance of savory and zesty. Ideal for family meals or festive gatherings, this low-carb, sugar-free Cochinita Pibil stays true to its roots while being a guilt-free indulgence. Serve it on tortillas, over rice, or as a centerpiece to impress your guests! Perfect for fans of Mexican cuisine or those seeking healthy yet flavorful dishes.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 lbs pork shoulder
• 3 tablespoons achiote paste
• 0.5 cup fresh orange juice
• 0.25 cup fresh lime juice
• 3 tablespoons apple cider vinegar
• 4 large garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons salt
• 2 large banana leaves
• 1 medium red onion
• 0.25 cup distilled white vinegar
• 0.25 cup water
• 5 whole peppercorns
• 2 bay leaves

Directions

Step 1

Cut the pork shoulder into large chunks and set aside.

Step 2

In a blender or food processor, combine achiote paste, orange juice, lime juice, apple cider vinegar, peeled garlic cloves, ground cumin, oregano, allspice, cinnamon, and salt. Blend until you have a smooth marinade.

Step 3

Place the pork in a large bowl, pour the marinade over it, and ensure all pieces are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 4

Preheat your oven to 300°F (150°C).

Step 5

Soften the banana leaves by passing them over an open flame or by immersing them in hot water for a few moments. This will make them more pliable.

Step 6

Line a large ovenproof dish with the banana leaves, leaving enough overhang to wrap around the pork.

Step 7

Place the marinated pork with all the marinade into the banana leaves. Fold the leaves over the pork to fully enclose it, and cover the dish with a tight-fitting lid or aluminum foil.

Step 8

Bake in the preheated oven for about 4 hours, or until the pork is tender and easily pulls apart.

Step 9

While the pork is cooking, thinly slice the red onion and place it in a bowl.

Step 10

In a small saucepan, bring white vinegar, water, peppercorns, and bay leaves to a boil.

Step 11

Pour the hot vinegar mixture over the sliced onions and let it sit at room temperature to pickle while the pork cooks.

Step 12

Once the pork is done, shred it with two forks, mixing it well with the flavorful juices.

Step 13

Serve the Cochinita Pibil hot, accompanied by the pickled red onions.

Nutrition Facts

Serving size	(2127.2g)

Amount per serving	% Daily Value*
Calories	3143.3

Total Fat 162.7g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1200.7mg	0%
Sodium 4520.8mg	0%
Total Carbohydrate 54.0g	0%
Dietary Fiber 6.2g	0%
Total Sugars 16.9g
Protein 326.8g	0%

Vitamin D 0IU	0%
Calcium 499.2mg	0%
Iron 16.7mg	0%
Potassium 5556.8mg	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: 49.0%

Protein: 43.8%

Carbs: 7.2%