Mexican
Cochinita Pibil
A traditional slow-roasted pork dish from the Yucatán Peninsula, marinated in citrus and achiote seeds and roasted in banana leaves.
Watch it madeVICKY RECETA FACIL · 14:02
Ingredients
- Pork shoulder or butt3 lbs
- Achiote paste3.5 oz
- Bitter orange juice (or 2:1 orange/lime mix)3/4 cup
- Banana leaves1 package
- Red onion (pickled)1
- Cumin1 tsp
- Allspice1/2 tsp
Method
- Dissolve the achiote paste in the bitter orange juice (or mix of orange and lime juice) and blend with spices.
- Cut the pork into chunks and massage the marinade into the meat. Let it marinate for at least 4 hours.
- Line a roasting pan or slow cooker with banana leaves. Place the marinated pork inside and cover with more leaves.
- Roast in the oven at 325°F (165°C) for 3-4 hours until the meat is falling apart tender.
- Serve on tortillas topped with pickled red onions.
Common questions
Can I substitute bitter orange juice for something else in cochinita pibil marinade?
Yes. Use a 2:1 mix of orange juice and lime juice to mimic the sweet-tart bitterness. If needed, add a little extra lime for acidity, but don’t use plain orange juice alone or the flavor will be too mild.
How long should I marinate the pork for the best flavor?
At least 4 hours, but overnight is better. For a deeper, more traditional taste, marinate 12 to 24 hours in the fridge. If you’re short on time, 4 hours still gives the meat good color and seasoning.
What are the most common mistakes when making cochinita pibil?
Using too little salt, skipping the banana leaves, or cooking the pork too hot are the biggest mistakes. Also avoid large pork pieces, which marinate and cook unevenly. The meat should be fully tender and easy to shred.
How should I store leftover cochinita pibil?
Store the pork and onions separately in airtight containers in the fridge for up to 4 days. Reheat gently with a splash of broth or juice so it stays moist. You can also freeze the pork for up to 3 months.
What’s the best way to serve cochinita pibil?
Serve it on warm corn tortillas with pickled red onions. Add a squeeze of lime, sliced habanero, or a little salsa if you like heat. It also works well in tostadas, burritos, or rice bowls.