Romantic V-Day Dinners from Around the World

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Mexico: Cochinita Pibil

A Yucatán specialty, cochinita pibil is slow-roasted pork infused with bright citrus and earthy achiote, creating an unforgettable balance of tangy, smoky, and savory flavors. Traditionally wrapped in banana leaves and cooked underground, this dish melts in your mouth and is perfect for stuffing into warm tortillas or serving over rice. It’s bold, unique, and packed with flavor, making it a fun dish to explore together. Paired with a fresh margarita or smoky mezcal cocktail, this meal transports you straight to Mexico’s vibrant culinary scene.

Ingredients (for 4 servings):

• 2 lbs pork shoulder, cut into chunks
• 1/4 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp apple cider vinegar
• 1 banana leaf (or aluminum foil)
• 1 small red onion, thinly sliced
• 1/4 cup pickled red onions (for serving)
• Corn tortillas or cooked rice, for serving

Instructions:

1. In a bowl, whisk together achiote paste, orange juice, lime juice, garlic, vinegar, salt, pepper, cumin, and oregano. Add pork chunks and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Preheat oven to 325°F. Line a baking dish with banana leaves (or foil) and place the marinated pork inside. Wrap tightly and cover with a lid or more foil.
3. Bake for 3.5 to 4 hours, until the pork is tender and easily shredded. Remove from the oven and shred with two forks.
4. Serve the cochinita pibil in warm corn tortillas with pickled red onions, or over steamed rice with a side of black beans.

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