Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. The pork is marinated in a deeply flavorful blend of achiote paste, citrus juice, garlic, and spices, then wrapped in banana leaves and slow-cooked until it’s fall-apart tender. It’s known for its vibrant color, rich aroma, and tangy, earthy flavor that captures the essence of Mayan culinary heritage.
Why You’ll Love This Recipe
Cochinita Pibil is packed with flavor thanks to its unique marinade and long, slow cooking process. The citrus and achiote combination delivers a balance of bright acidity and warm earthiness that makes the pork incredibly savory and aromatic. Whether you’re hosting a gathering, preparing for taco night, or just craving something bold and different, this dish is an unforgettable experience.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork shoulder (or pork butt)
- Achiote paste
- Orange juice (preferably fresh)
- Lime juice
- Garlic cloves
- White vinegar
- Ground cumin
- Dried oregano
- Salt
- Banana leaves (optional but traditional)
- Pickled red onions (for serving)
- Corn tortillas (for serving)
directions
- Prepare the Marinade: In a blender, combine achiote paste, orange juice, lime juice, garlic, vinegar, cumin, oregano, and salt. Blend until smooth.
- Marinate the Pork: Cut pork into large chunks and place in a large bowl or zip-top bag. Pour the marinade over the meat, ensuring it’s fully coated. Cover and refrigerate for at least 6 hours, preferably overnight.
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Prepare for Cooking: Line a baking dish or Dutch oven with banana leaves (if using), place the marinated pork and all the marinade inside, then fold the leaves over to cover the meat. Cover with foil or a lid.
- Bake: Cook for about 3.5 to 4 hours, or until the pork is fork-tender and easily shreds.
- Shred and Serve: Shred the pork in its juices and serve with pickled red onions and warm corn tortillas.
Servings and timing
Servings: 68
Prep Time: 20 minutes
Marinating Time: 6 hours to overnight
Cook Time: 4 hours
Total Time: About 10 hours (including marinating)
Variations
- Pressure cooker version: Cook in an Instant Pot for about 1 hour on high pressure for a quicker version.
- Banana leaf substitute: Use foil or parchment paper if banana leaves are unavailable.
- Make it spicier: Add habanero or chipotle peppers to the marinade for extra heat.
- Cochinita bowls: Serve the pork over rice with beans, avocado, and pickled onions instead of tacos.
storage/reheating
Store leftover Cochinita Pibil in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of the marinade or broth to keep it moist. It also freezes well—store in freezer bags or containers for up to 3 months.
FAQs
What is achiote paste?
Achiote paste is made from annatto seeds, garlic, and spices. It gives Cochinita Pibil its signature color and earthy flavor.
Can I use another cut of pork?
Pork shoulder or butt is best due to its fat content, but you can also use pork loin for a leaner version (though it may be less juicy).
Do I need banana leaves?
They’re traditional and add aroma, but the dish can be made without them using foil or parchment.
Can I make this in a slow cooker?
Yes, cook on low for 8 hours or until the pork shreds easily.
What does Cochinita Pibil mean?
“Cochinita” means little pig, and “Pibil” refers to the Mayan method of cooking underground in a pit—this recipe replicates that slow-roasting style in the oven.
Is Cochinita Pibil spicy?
Not inherently. The achiote marinade is more tangy and earthy, but you can spice it up with added chilies.
What should I serve with it?
Traditionally served with pickled red onions and corn tortillas, but it also pairs well with black beans, rice, or avocado.
Can I use chicken instead of pork?
Yes, chicken thighs work well—reduce cooking time accordingly.
Why marinate overnight?
The long marination helps the pork absorb the deep flavors of the citrus and spices, making it more tender and flavorful.
Can I cook it ahead of time?
Absolutely. It reheats beautifully and often tastes even better the next day.
Conclusion
Cochinita Pibil is a deeply satisfying dish that brings the flavors of the Yucatán right to your table. Whether you’re preparing it for a special gathering or just craving a taste of traditional Mexican cuisine, this slow-roasted pork recipe is sure to impress. Rich, tangy, and easy to make ahead, it’s a must-try for anyone who loves bold and authentic flavors.
Description
Cochinita Pibil is a traditional Mexican dish made with pork marinated in citrus juice and achiote paste, then slow-cooked until tender and flavorful. It’s slightly smoky, tangy, and perfect for tacos, tortas, or rice bowls. This version keeps it simple while staying true to the Yucatán roots.
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Make the marinade:
In a bowl, whisk together achiote paste, orange juice, lime juice, garlic, vinegar, oregano, cumin, salt, and pepper until smooth. -
Marinate the pork:
Place pork in a large bowl or zip-top bag. Pour marinade over the meat, making sure it’s well coated. Cover and refrigerate for at least 6 hours, preferably overnight. -
Oven method:
Preheat oven to 325°F (165°C). Line a baking dish with banana leaf or foil. Place pork and marinade inside, wrap tightly, and cover with lid or more foil. Bake for 3.5 to 4 hours, or until pork is fork-tender and shreddable.Slow cooker method:
Add pork and marinade to a slow cooker. Cover and cook on LOW for 810 hours or HIGH for 45 hours, until pork is very tender. -
Shred and serve:
Remove pork from liquid, shred with forks, then return to juices to soak up flavor. Serve in tacos with pickled red onions, rice, or on tortas.
Notes
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Achiote paste can be found in Latin grocery stores or online. It gives Cochinita its signature color and earthy flavor.
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Banana leaves add an authentic aroma but aren’t essential—foil works just fine.
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Pickled red onions are the classic topping and add a great tangy crunch.
