Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. Cochinita means “young pig” and the Maya word pibil means “buried.” Luckily, these days we can replicate the same effect (sans the smoky flavor, of course) by using a slow-cooker. The secret is in the marinade – a mixture of spices, achiote for color and sour Seville oranges for that unique flavor. The pork is slow cooked, pulled apart and left to soak in its own savory juices until it tastes like perfection.
Today we’re going to show you how to create this incredible Belizean dish at home. Get ready for mouth-watering goodness!
3 1-oz corn masa balls
4 oz pork pibil (If you can’t get your hands on pork pibil, try using regular pulled pork!)
3 oz pico de gallo
.5 oz lime juice
.5 oz hot sauce or to taste
.5 oz cilantro, finely chopped
Salt & pepper to taste
Start by taking each of the three masa balls and flattening them using a masher, being careful not to make your tortillas too thin. Cook them on a griddle on both sides until slightly puffed.
Heat a frying pan and sauté the pork pibil, adding cilantro and hot sauce, then gently finish off with a touch of lime juice. Lay out the tortillas and layer on the pork and pico de gallo (onions, tomato, cilantro and pineapple). Add salt, pepper and a hint of lime, to taste.
Add hot sauce to your desired heat and enjoy! This dish was so popular at La Ceiba Restaurant this summer, we felt we had to share! Bon appétit!