Slow-Roasted Javelina Shoulder (Cochinita Pibil Style)
Javelina Recipe
1Setup & Prepare
About This Recipe
Javelina shoulder marinated in achiote and citrus, slow-roasted until fall-apart tender—Yucatecan-inspired feast.
Cultural Context
(155 words) Cochinita pibil, the iconic Yucatecan dish of pork slow-roasted in citrus and achiote, represents Mexican cooking at its most aromatic and satisfying. Traditionally, the meat cooks in underground pit (pib), wrapped in banana leaves with vibrant red achiote paste and sour orange juice. Javelina adapts brilliantly to this preparation—the long, slow cooking tenderizes the lean shoulder while the acidic marinade adds moisture and the achiote provides earthy, peppery flavor and signature crimson color. Southwestern hunters discovered this method transforms tougher javelina cuts into fork-tender delicacy. The technique has been refined for conventional ovens while maintaining authentic flavors. This dish appears at Mexican-American celebrations and wild game dinners throughout the Southwest. It represents successful cultural fusion—pre-Columbian technique applied to New World peccary with magnificent results. The succulent, citrus-perfumed meat deserves its place alongside traditional cochinita pibil.
2Ingredients
Shopping List
3Cooking Instructions
- Blend achiote paste, orange juice, lime juice, vinegar, garlic, cumin, oregano, black pepper, salt, and cloves until smooth. The paste should be thick and deep red-orange.
- Score javelina shoulder with sharp knife in crosshatch pattern, about ½-inch deep. This allows marinade to penetrate deeply.
- Rub marinade all over shoulder, working into cuts. Place in large resealable bag or container. Refrigerate for minimum 4 hours or up to 24 hours.
- Preheat oven to 325°F. Line large roasting pan with banana leaves (or heavy-duty foil), creating hammock for meat.
- Scatter half the sliced onions on banana leaves. Place marinated shoulder on onions, pour marinade over, and top with remaining onions and bay leaves.
- Fold banana leaves (or foil) over meat, sealing completely to trap steam. Cover entire pan tightly with additional foil.
- Roast for 3½-4 hours until javelina is fork-tender and internal temperature reaches 190°F. The meat should pull apart easily.
- Carefully open banana leaves (steam will be hot!). Remove shoulder to cutting board and shred meat with two forks, discarding any bones or large fat pieces.
- Return shredded meat to pan juices, tossing to coat. Taste and adjust seasoning.
- Serve family-style with warm tortillas, pickled red onions, cilantro, lime wedges, and habanero salsa. Diners build their own tacos.
4Chef's Notes & Pairings
Chef's Notes
- Achiote paste is available at Latin markets; don't substitute with just annatto seeds—the paste contains other spices.
- Banana leaves add authentic flavor and aroma but foil works if unavailable.
- The long, slow cooking is essential for tender meat from this tough cut.
- Don't rush the resting—allow steam to redistribute before shredding.
- Pickled red onions are essential accompaniment; their acidity cuts through rich meat.
Wine Pairing
Mexican Beer or Fruit-Forward Rosé – Cold cerveza with lime is traditional, or try Spanish rosé for festive pairing.
Nutrition Facts
(per serving) Calories: 385 | Protein: 42g | Fat: 16g | Carbohydrates: 18g | Iron: 5.2mg
