Sous Vide Cochinita Pibil

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Courtesy of Recipe Contest Winner, Cesar Pinon SousVide Supreme - Conchinita Pibil Sous Vide by Recipe Winner, Cesar Pinon


  • 1 pound (500 grams) pork loin
  • 3 tablespoons (45 ml) achiote paste
  • 3 ounces (100 milliliters) orange juice
  • 1/2 teaspoon (2.5 ml) oregano
  • 2 bay leaves
  • salt and pepper to taste
  • 1 cup (240 ml) crushed pineapple, drained



  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture.
  3. Put the loin into a cooking pouch and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 3 hours
  5. Remove the pork loin from the pouch and slice the meat thinly.
  6. Serve with a little crushed pineapple and eat it with corn tortillas and a cold beer … it is delicious!

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