Cochinita Pibil
260 min.
Medium
Medium
A classic dish from the Yucatán Peninsula, slow-cooked pork marinated in achiote and sour orange juice, wrapped in banana leaves. Traditionally cooked in an underground oven (pib), which gives it its iconic flavor.
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Pork shoulder
3.3–4.4 lb (1.5–2 kg) pork shoulder or pork leg, cut into large chunks
Achiote paste
3.5 oz (100 g) achiote paste (recado rojo)
Fresh orange juice
1/2 cup sour orange juice or lime juice
White vinegar
1/2 cup white vinegar
Garlic cloves
5 garlic cloves
Salt
1 tsp salt
Black pepper
1 tsp black pepper
Cumin
1 tsp cumin
Ground cloves
1/2 tsp ground cloves
Bay leaves
2 bay leaves
Banana leaves
Banana leaves (for wrapping)
Red onion
1 red onion, thinly sliced
Vinegar
1/4 cup vinegar
Dried oregano
Dried oregano to taste
260 min.
Blend: Achiote paste, sour orange juice, vinegar, garlic, salt, pepper, cumin, and cloves. You should get a thick, deep red, aromatic sauce.
Place pork in a large bowl. Coat completely with the marinade. Add bay leaves. Cover and refrigerate for at least 4 hours (overnight is best)
Pass them briefly over an open flame or hot pan. This softens them and prevents tearing.
Line a baking dish with banana leaves. Add the marinated pork with all juices. Cover completely with more banana leaves. Seal tightly with foil.
Bake at 320°F (160°C) for 3–4 hours. Until the meat is extremely tender and easily falls apart.
Remove from oven. Shred and mix with its juices. This is where all the flavor comes together.
Mix the onion with the juice, vinegar, salt, and oregano. Let it sit for at least 30 minutes. How to serve in warm corn tortillas, topped with pickled red onions. With habanero salsa (optional, but traditional)
Add a bit of pork lard for extra richness. Sour orange is a key substitute for orange + lime if needed 🌿 Banana leaves add essential aroma, don’t skip them ⏳ Longer marination = deeper flavor.
Serving:
8
260 min.
Medium
Medium
A classic dish from the Yucatán Peninsula, slow-cooked pork marinated in achiote and sour orange juice, wrapped in banana leaves. Traditionally cooked in an underground oven (pib), which gives it its iconic flavor.
Pork shoulder
3.3–4.4 lb (1.5–2 kg) pork shoulder or pork leg, cut into large chunks
Achiote paste
3.5 oz (100 g) achiote paste (recado rojo)
Fresh orange juice
1/2 cup sour orange juice or lime juice
White vinegar
1/2 cup white vinegar
Garlic cloves
5 garlic cloves
Salt
1 tsp salt
Black pepper
1 tsp black pepper
Cumin
1 tsp cumin
Ground cloves
1/2 tsp ground cloves
Bay leaves
2 bay leaves
Banana leaves
Banana leaves (for wrapping)
Red onion
1 red onion, thinly sliced
Vinegar
1/4 cup vinegar
Dried oregano
Dried oregano to taste
260 min.
Blend: Achiote paste, sour orange juice, vinegar, garlic, salt, pepper, cumin, and cloves. You should get a thick, deep red, aromatic sauce.
Place pork in a large bowl. Coat completely with the marinade. Add bay leaves. Cover and refrigerate for at least 4 hours (overnight is best)
Pass them briefly over an open flame or hot pan. This softens them and prevents tearing.
Line a baking dish with banana leaves. Add the marinated pork with all juices. Cover completely with more banana leaves. Seal tightly with foil.
Bake at 320°F (160°C) for 3–4 hours. Until the meat is extremely tender and easily falls apart.
Remove from oven. Shred and mix with its juices. This is where all the flavor comes together.
Mix the onion with the juice, vinegar, salt, and oregano. Let it sit for at least 30 minutes. How to serve in warm corn tortillas, topped with pickled red onions. With habanero salsa (optional, but traditional)
Add a bit of pork lard for extra richness. Sour orange is a key substitute for orange + lime if needed 🌿 Banana leaves add essential aroma, don’t skip them ⏳ Longer marination = deeper flavor.
Serving:
8
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