Mexican Cochinita Pibil on the Grill

Introduction

Cochinita Pibil is a beloved Mexican dish where pork is marinated in achiote and citrus, then slow-grilled wrapped in banana leaves. Using the Arteflame grill enhances the flavors by allowing a perfect sear followed by slow cooking on the flat-top griddle. This method locks in juices for a tender and flavorful dish destined to impress!

Ingredients

• 4 lbs pork shoulder, cut into large chunks
• 1/2 cup achiote paste
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 5 garlic cloves, minced
• 1 teaspoon black pepper
• 1 banana leaf, cut into large sections
• Butter, for cooking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Marinate the Pork

1. In a large bowl, mix the achiote paste, orange juice, lime juice, apple cider vinegar, salt, cumin, oregano, garlic, and black pepper.
2. Coat the pork shoulder chunks with the marinade and let them marinate for at least 4 hours or overnight.

Step 3: Sear the Pork

1. Place a generous amount of butter onto the flat cooktop.
2. Sear the marinated pork chunks on the center grill grate at 1,000°F for 2 minutes per side.

Step 4: Slow Cook the Pork

1. Place banana leaves onto the flat top cooktop to prevent direct contact with the steel.
2. Move the seared pork onto the banana leaves on the cooktop’s lower temperature zone.
3. Cover the pork loosely with additional banana leaves to retain moisture.
4. Let the pork cook for about 2.5 hours, turning occasionally.
5. Remove from the heat when the internal temperature reaches 185°F (carry-over cooking will bring it up to 200°F for perfect tenderness).

Step 5: Serve

1. Shred the pork and serve with warm tortillas.
2. Top with pickled red onions and fresh cilantro.

Tips

• Always remove the pork from the grill when it’s 15°F below the target temperature, as it will continue to cook.
• Using banana leaves enhances moisture retention and adds an authentic earthiness to the flavor.
• For extra smokiness, add a few soaked wood chips to the fire.

Variations

1. Spicy Cochinita Pibil: Add 1 tablespoon of chipotle paste to the marinade for a smoky heat.
2. Citrus-Infused: Add zest from one orange and one lime for a bright citrus flavor.
3. Smoky Cochinita: Use smoked paprika in place of regular paprika for depth of flavor.
4. Herb-Infused: Add fresh thyme and bay leaves for an herbal twist.
5. Coconut Cochinita: Replace half the orange juice with coconut milk for a subtle, creamy sweetness.

Conclusion

This Arteflame-grilled Cochinita Pibil delivers the most authentic flavors straight from the Yucatán Peninsula. The combination of a citrusy achiote marinade, the high heat sear, and the slow cook on the banana leaves ensures every bite is juicy and packed with flavor.

Best Pairings

• Warm corn tortillas
• Pickled red onions
• Mexican rice
• Black beans
• Fresh guacamole
• Cold Mexican beer or a margarita