Where do I find sour orange?
Latin grocery stores carry naranja agria bottled. In a pinch, mix 2 parts orange juice with 1 part lime juice and a small amount of grapefruit juice. Do not use lemon alone; it lacks the floral note.
Mexican · dinner
Cochinita Pibil — Yucatecan pork in achiote and sour orange
#chef:mateo#mexican#pork#Yucatan#slow-cook
270m
Total time
8
Servings
—
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
8
Meat
- 1.8 kg boneless pork shoulder (butt)
Spice
- 80 g achiote paste
- 0.5 tsp ground cumin
- 0.5 tsp ground black pepper
- 0.3 tsp ground allspice
Produce
- 180 ml sour orange juice (naranja agria)
- 6 garlic cloves
- 1 red onion, thinly sliced (for escabeche)
- 1 habanero chile, seeds removed, finely sliced
- 80 ml sour orange juice for escabeche
Herb
- 1 tsp Mexican oregano (dried)
Pantry
- 2 tsp fine salt
Other
- 2 large banana leaves (fresh or frozen)
Bread
- 24 small corn tortillas, to serve
THE METHOD.
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FAQ · Things people ask
About this recipe.
Where do I get banana leaves?
Frozen banana leaves are available in most Latin, Asian, and Caribbean grocery stores. Thaw completely before use. If unavailable, wrap tightly in two layers of foil — you lose the aroma but maintain the steam environment.
What is the habanero pickled onion?
Cebollas en escabeche: thinly sliced red onion marinated in sour orange juice, habanero, salt, and a little vinegar for at least 1 hour. It is the essential acidic, spicy counterpoint to the rich, sweet pork.
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