Cochinita Pibil

Why make this recipe

Cochinita Pibil is a traditional Mexican dish that is deeply flavorful and packed with history. This slow-cooked pork dish originates from the Yucatan Peninsula and is famous for its unique blend of spices and citrus flavors. It’s perfect for gatherings or family meals, bringing a taste of Mexico right to your table. The longer the pork marinates, the more delicious it becomes. Plus, it’s easy to make and requires minimal hands-on time!

How to make Cochinita Pibil

Ingredients

• 2 lbs pork shoulder
• 1/4 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt to taste
• Banana leaves (optional for wrapping)
• Pickled red onions (for serving)
• Corn tortillas (for serving)

Directions

1. Preheat your oven to 300°F (150°C).
2. In a large bowl, mix together the achiote paste, orange juice, lime juice, garlic, cumin, oregano, and salt.
3. Cut the pork shoulder into large chunks and marinate it in the achiote mixture for at least 2 hours, preferably overnight.
4. If using banana leaves, line a baking dish with them, leaving enough overhang to cover the pork.
5. Place the marinated pork in the dish, cover with any remaining marinade, and fold the banana leaves over the top. If not using banana leaves, cover the dish tightly with aluminum foil.
6. Cook the pork in the oven for about 3 hours, or until it’s tender and easily shreds with a fork.
7. Remove from the oven, let it rest for a few minutes, then shred the pork.
8. Serve the Cochinita Pibil with pickled red onions and warm corn tortillas.

How to serve Cochinita Pibil

To serve Cochinita Pibil, place the shredded pork on a plate or serving dish. Top it with pickled red onions for a pop of color and flavor. Warm corn tortillas make a great side to wrap the pork, allowing everyone to make their own tacos. You can also serve it with a side of rice or beans if you like.

How to store Cochinita Pibil

Cochinita Pibil can be stored in an airtight container in the refrigerator for up to 3 days. Let it cool to room temperature before storing. You can reheat it in the microwave or on the stovetop. If you have leftovers, it can also be frozen for up to 3 months. Just thaw in the refrigerator before reheating.

Tips to make Cochinita Pibil

• Marinate the pork overnight for the best flavor.
• Use fresh ingredients whenever possible for a richer taste.
• If you can’t find banana leaves, aluminum foil works just fine.
• Adjust the amount of spice based on your preference. If you like it spicy, add some chilies.

Variation

Try using chicken instead of pork for a lighter version. The cooking time will be shorter, so check for doneness after 1.5 to 2 hours.

FAQs

1. What is achiote paste?

Achiote paste is a seasoning made from annatto seeds, spices, garlic, and vinegar. It gives Cochinita Pibil its distinctive color and rich flavor.

2. Can I make Cochinita Pibil in a slow cooker?

Yes! You can make Cochinita Pibil in a slow cooker. Just follow the same marinating steps, then cook on low for about 8 hours or until the pork is tender.

3. What can I substitute for banana leaves?

If you cannot find banana leaves, aluminum foil works well to cover the dish during cooking. The goal is to retain moisture while the pork cooks.

Cochinita Pibil

Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula, marinated in annatto paste, sour orange juice, and spices, then wrapped in banana leaves and slow-cooked until incredibly tender.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Large bowl
• Blender
• Roasting pan or Dutch oven
• Banana leaves
• Foil
• Oven
• Shredding forks

Ingredients

  

Pork

• 3 lbs Pork shoulder/butt boneless, cut into large chunks

Marinade

• 1.5 oz Annatto paste
• 1 cup Sour orange juice
• 2 tbsp White vinegar
• 6 Garlic cloves peeled
• 1 tsp Cumin ground
• 1 tsp Oregano dried
• 0.5 tsp Black pepper freshly ground
• 1.5 tsp Salt

Cooking

• 2-3 Banana leaves large, softened
• 1 Onion large, thinly sliced
• 2-3 Habanero peppers optional, for serving
• Pickled red onions For serving

Instructions

 

Preparation

• In a blender, combine annatto paste, sour orange juice, vinegar, garlic, cumin, oregano, black pepper, and salt; blend until smooth.
• Place pork chunks in a large bowl, pour the marinade over, ensuring all pieces are well coated, then cover and refrigerate for at least 4 hours or overnight.

Cooking

• Preheat oven to 325°F (160°C); line a roasting pan or Dutch oven with softened banana leaves, overlapping and allowing excess to hang over the sides.
• Place sliced onions on the banana leaves, arrange marinated pork and any remaining marinade over them, then fold banana leaves over the pork to enclose it and cover tightly with foil.
• Roast in the preheated oven for 3.5 to 4 hours, or until the pork is fork-tender and easily shredded.

Serving

• Carefully remove from the oven, uncover, and shred the pork directly in the pan using two forks, allowing it to mix with the flavorful juices; serve hot with pickled red onions and optional habanero peppers.

Notes

For best flavor, marinate the pork overnight. If sour oranges are not available, a mix of orange juice and lime juice can be used as a substitute.