Mayan Cochinita Pibil Skillet (Achiote & Sour Orange Pork) – Authentic Belize Recipe
Yucatecan-Belizean slow-simmered pork in vibrant red achiote and citrus marinade.
- Country of Origin
- 🇧🇿 Belize (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender pork shoulder strips, Pickled red onions, Warm corn tortillas, Red recado (achiote/annatto), Sour orange/citrus juice
Ingredients for Mayan Cochinita Pibil Skillet (Achiote & Sour Orange Pork) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender pork shoulder strips, prepped into bite-sized pieces
- 1.5 cups pickled red onions, washed and trimmed
- 1 cup warm corn tortillas
- 1 medium onion and 3 cloves garlic, finely minced with red recado (achiote/annatto)
- 1.5 tbsp traditional Belize seasoning (sour orange/citrus juice, oregano, allspice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender pork shoulder strips for 5 minutes.
- Add minced onion, garlic, red recado (achiote/annatto), and sour orange/citrus juice, oregano, allspice, stirring for 2 minutes until deeply aromatic.
- Add pickled red onions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in warm corn tortillas right before serving warm.