Cochinita and Citrus Pork Bowls

DG-440920

creator

7/24/2026

date

6

servings

1

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Original Prompt

"Create a beginner-friendly Cochinita Pibil recipe for 3 people, using imperial units, quick and easy for a home cook with oven or stovetop options. Keep it gluten-free, dairy-free, nut-free, shellfish-free, and corn-free. Use minimal processing, moderate budget ingredients, and aim for a low-inflammation profile. Include a simple marinade, cooking method, and serving suggestions that avoid corn tortillas (suggest alternatives)."

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Two vibrant pork bowl recipes in one file: a Yucatán-inspired achiote cochinita with rice, beans, zucchini, and avocado, plus a bright citrus-ginger version with orange herb rice, creamy beans, and charred cabbage.

pork bowls citrus yucatan mealprep

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Comments

Name: Cochinita and Citrus Pork Bowls
Yield: 6
Ingredients: ORIGINAL RECIPE: Cochinita Pibil-Inspired Pork Bowls; Pork: 2 1/2 pounds boneless pork shoulder, 3 tablespoons achiote paste, 1/2 cup fresh orange juice, 3 tablespoons fresh lime juice, 3 tablespoons apple cider vinegar, 5 cloves garlic, minced, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons dried oregano, 1 teaspoon ground black pepper, 1 1/2 teaspoons kosher salt, 2 tablespoons olive oil, 1 large red onion, thinly sliced, 1 1/2 cups chicken broth; Garlic-Lime Zucchini: 3 medium zucchini, sliced into half-moons, 2 tablespoons olive oil, 2 cloves garlic, minced, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 1/2 tablespoons lime juice; Creamy Lime Pinto Beans: 2 tablespoons olive oil, 1/2 small onion, finely diced, 2 cloves garlic, minced, 2 (15-ounce) cans pinto beans, drained and rinsed, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 cup chicken broth, 2 tablespoons lime juice; For Serving: cooked white rice, shredded cabbage, sliced avocado, chopped fresh cilantro, lime wedges; ALTERNATE RECIPE: Citrus Ginger Braised Pork Bowls; Citrus Ginger Braised Pork: 2 1/2 pounds boneless pork shoulder, 2 tablespoons olive oil, 2 ribs celery, finely diced, 8 ounces cremini mushrooms, finely chopped, 1 tablespoon grated fresh ginger, 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 tablespoons tomato paste, 1 1/2 cups chicken broth, 1 tablespoon Dijon mustard, 1 tablespoon coconut aminos, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1/4 cup chopped fresh parsley; Orange Herb Rice: 1 1/2 cups long-grain white rice, 3 cups chicken broth, 1 teaspoon orange zest, 1/2 teaspoon dried oregano, 2 tablespoons chopped fresh parsley, 1/2 teaspoon sea salt; Creamy Lime Pinto Beans: 2 tablespoons olive oil, 1 rib celery, finely diced, 4 ounces cremini mushrooms, finely chopped, 2 (15-ounce) cans pinto beans, drained and rinsed, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 2 tablespoons lime juice, 2 tablespoons chopped fresh parsley; Charred Cabbage Ribbons: 1/2 large green cabbage, sliced into ribbons, 2 tablespoons olive oil, 1 teaspoon sea salt, 1 tablespoon lime juice, 2 tablespoons chopped fresh parsley; For Serving: sliced avocado, lime wedges, fresh parsley

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Cochinita and Citrus Pork Bowls

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Cochinita and Citrus Pork Bowls

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