Dinner · 210 min · mexican

Cochinita Pibil with Pickled Red Onion

A Mexican dinner built around pork shoulder and achiote paste — on the table in 210 minutes. It is weeknight cooking that still hits your targets — 58 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Pork shoulder
• 3 oz Achiote paste
• 1 cup Orange juice
• 1/2 cup Lime juice
• 1 Red onion
• 6 cloves Garlic
• 1 Banana leaf

Steps

1. Heat the oven to 300°F. Blend the achiote paste with the orange juice, half the lime juice, and the garlic into a smooth, brick-red marinade.
2. Rub the pork all over with the marinade and plenty of salt.
3. Wrap the pork snugly in the banana leaf, then in foil — the wrap traps steam and keeps it succulent.
4. Roast 3 hours, until the meat shreds with almost no resistance when prodded with a fork.
5. While the pork roasts, slice the red onion paper-thin and toss with the remaining lime juice and a teaspoon of salt.
6. Let the pickled onion sit at least 20 minutes, until it turns bright pink and softens.
7. Unwrap the pork and shred it, tossing the meat back through its cooking juices.
8. Serve piled with pickled red onion and spoonfuls of the pan juices.

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