Cochinita Pibil

Why You’ll Love This Recipe

Cochinita Pibil is a traditional Yucatán dish made by slow-cooking pork in a vibrant marinade of achiote, citrus juice, and spices. Tender, juicy, and deeply flavorful, it’s perfect for tacos, tortas, or served with rice, and brings bold, authentic taste to any meal with minimal effort and maximum reward.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork shoulder or pork buttachiote paste (annatto)pure orange juicefresh lime juicewhite vinegargarlic clovesground cuminoreganocloves (ground or whole)banana leaves or aluminum foilsalt and black pepperpickled red onions (for serving)

directions

Cut the pork into large chunks and place in a large bowl or dish.

In a blender, combine achiote paste, orange juice, lime juice, vinegar, garlic, cumin, oregano, cloves, salt, and pepper. Blend until smooth.

Pour the marinade over the pork and mix well to coat. Cover and refrigerate for at least 4 hours or overnight for best flavor.

Preheat oven to 325°F (160°C).

Line a large baking dish or Dutch oven with banana leaves or foil. Add the marinated pork and pour any remaining marinade over the top.

Fold banana leaves (or foil) over the pork to seal.

Cover the dish with a lid or more foil and bake for 3–4 hours, until the pork is tender and easily shreds with a fork.

Shred the pork and mix it with the cooking juices.

Serve with warm tortillas, pickled red onions, and optional habanero salsa.

Servings and timing

This recipe yields approximately 6–8 servings.
Preparation time: 20 minutes
Marinating time: 4+ hours (preferably overnight)
Cooking time: 3–4 hours
Total time: 7–8 hours (including marinating)

Variations

Use pork ribs or pork loin for different textures.

Make it in a slow cooker for hands-off cooking (low for 8 hours).

Add a splash of tequila to the marinade for extra depth.

Serve over rice instead of in tacos.

Top with avocado slices or crema for richness.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of juice to keep it moist.
Freeze for up to 2 months; thaw and reheat gently before serving.

FAQs

What is achiote paste?

A spice blend made from annatto seeds, garlic, vinegar, and spices—key to Cochinita Pibil’s flavor and color.

Do I have to use banana leaves?

They add authentic aroma but foil works fine as a substitute.

Is Cochinita Pibil spicy?

It’s flavorful, not spicy—heat comes from optional toppings like habanero salsa.

Can I use chicken instead of pork?

Yes, bone-in thighs or breasts work well with the same marinade and method.

What’s the best cut of pork?

Pork shoulder or butt for maximum tenderness and flavor.

Do I need a Dutch oven?

No, any covered baking dish or roasting pan works.

Can I cook it faster?

Low and slow is best, but you can use a pressure cooker for quicker results (about 1 hour).

Why is it orange/red?

From the annatto in the achiote paste—it’s natural and flavorful.

Can I serve it without tortillas?

Yes, it’s great over rice, in bowls, or stuffed into rolls.

Is it kid-friendly?

Yes, just avoid spicy toppings and keep it simple.

Conclusion

Cochinita Pibil is a bold, tender, and aromatic dish that brings the flavors of the Yucatán straight to your table. Whether wrapped in tortillas or served over rice, its slow-cooked perfection and vibrant seasoning make it a true Mexican classic you’ll want to make again and again.

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