Cochinita Pibil

Cochinita Pibil is the Yucatán's signature slow-roasted pork, marinated in tangy achiote and sour orange, then traditionally wrapped in banana leaves and cooked low and slow until fall-apart tender. The result is deeply savory, citrusy pork perfect for tacos with pickled red onion.

By YumYum Editorial · Mexican

Prep: 25 min · Cook: 3 min · Total: 28 min · Serves 8

Ingredients

• 4 lbs pork shoulder, cut into large chunks
• 3.5 oz achiote (annatto) paste
• 1 cup sour orange juice (or 2/3 cup orange juice + 1/3 cup lime juice)
• 4 garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1.5 tsp salt
• 2 banana leaves, softened over a flame (or foil as substitute)
• 1/2 red onion, thinly sliced
• 1/2 cup white vinegar, for pickled onions
• 1 habanero, thinly sliced (optional, for pickled onions)
• to taste Warm corn tortillas, for serving

Instructions

1. Blend the achiote paste, sour orange juice, garlic, cumin, allspice, oregano, and salt into a smooth marinade.
2. Place the pork chunks in a large bowl or bag, pour the marinade over, and massage it in thoroughly. Refrigerate for at least 4 hours, or overnight.
3. Line a Dutch oven or roasting dish with softened banana leaves, letting the edges overhang the sides.
4. Add the marinated pork and all the marinade, then fold the banana leaves over the top to fully enclose the meat.
5. Cover tightly with a lid or foil and roast at 300°F for 3-3.5 hours, until the pork shreds effortlessly with a fork.
6. While the pork cooks, combine the sliced red onion, vinegar, and habanero in a jar; let pickle at room temperature for at least 1 hour.
7. Remove the pork from the oven, unwrap the banana leaves, and shred the meat directly in its juices.
8. Serve the pork piled on warm tortillas, topped generously with the pickled red onion.