Cochinita Pibil (Home-Style Version)
Cochinita Pibil is Yucatán’s iconic slow-cooked pork, marinated in citrus and achiote, wrapped in banana leaves, and roasted until fall-apart tender. Smoky, tangy, and loaded with tradition — it’s Mexico’s boldest pork, no underground oven required.
Ingredients
- For the pork:
- 3 lbs pork shoulder or butt cut into large chunks
- ¼ cup achiote paste found in Mexican or Latin markets
- ½ cup fresh orange juice
- ¼ cup lime juice
- 4 garlic cloves minced
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 large banana leaf optional but traditional
- For serving:
- Pickled red onions see bonus recipe below
- Warm corn tortillas
- Fresh cilantro
- Salsa of Choice
Instructions
- Marinate the pork: In a large bowl, whisk together achiote paste, orange juice, lime juice, garlic, vinegar, salt, and pepper. Add pork and toss to coat. Cover and marinate at least 4 hours, ideally overnight.
- Prepare the pot: Preheat oven to 325°F (160°C). Line a Dutch oven or baking dish with banana leaves, leaving enough overhang to fold over the pork.
- Cook low and slow: Place pork and marinade into the pot. Fold banana leaves over the top (or cover with foil). Bake for 3.5 to 4 hours, until the pork is fork-tender.
- Shred and serve: Remove pork from pot. Shred with two forks. Spoon some cooking juices over the top. Serve on tortillas with pickled onions, cilantro, and salsa.