Yucatecan Mexican · Mexico

Cochinita Pibil con Salsa de Chiltoma

Name: Cochinita Pibil con Salsa de Chiltoma
Total time: 180 min
Yield: 6 servings
Cuisine: Yucatecan Mexican
Ingredients: 1.5 kg pork shoulder; 2 tbsp achiote paste; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp cumin; 2 tomatoes, diced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chiltoma sauce

Slow-cooked pork with a chiltoma-based sauce, a Yucatecan specialty.

180 minutes6 servings

Method

Season pork with achiote paste, salt, and pepper. Let marinate 2 hours.
In a pot, sauté onion and garlic until softened. Add tomatoes and cumin. Simmer 10 minutes.
Place pork in a roasting pan. Cover with foil and bake at 180°C (350°F) for 2.5 hours.
Check internal temperature; pork should reach 74°C (165°F). Top with chiltoma sauce before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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