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!