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Name: Authentic Cochinita Pibil Torta Recipe
Prep time: 45 min
Cook time: 210 min
Yield: 4
Cuisine: Mexico
Ingredients: *For the Cochinita Pibil (Makes approx. 6 cups shredded pork):**; 4 lbs boneless pork shoulder (butt), cut into 3-inch chunks; 1/2 cup Achiote Paste (recado rojo); 1 cup fresh orange juice; 1/2 cup fresh lime juice; 1/2 cup white vinegar (distilled or white); 1 teaspoon dried oregano (preferably Mexican); 1/2 teaspoon black peppercorns, whole; 1/2 teaspoon cumin seeds, whole; 6 cloves garlic, peeled; 2 bay leaves; 1 teaspoon salt (or to taste); Banana leaves or aluminum foil for wrapping; *For the Pickled Red Onions (Cebollas Encurtidas):**; 2 large red onions, thinly sliced into half-moons; 1 cup white vinegar; 1/2 cup water; 1/2 cup fresh orange juice; 1 teaspoon dried oregano; 1 habanero pepper (optional, for heat), sliced; 1 teaspoon salt; *For Assembling the Tortas:**; 4 bolillo rolls (or telera rolls, or soft submarine rolls); 1/2 cup refried black beans (canned or homemade); 2 tablespoons unsalted butter, softened; 1/2 cup pickled jalapeños (nopalillos), sliced (optional garnish); 1/2 cup radishes, thinly sliced (optional garnish)

Cochinita Pibil Torta

🇲🇽 Mexico

Yucatán

A sandwich filled with cochinita pibil, often served with pickled red onions.

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Ingredients

Bread

cochinita pibil

pickled red onions

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