Description
Cochinita Pibil is a traditional Yucatán-style Mexican dish featuring pork marinated in citrus juice and achiote, wrapped in banana leaves, and slow-cooked until tender and flavorful—typically served with pickled red onions and tortillas.
Ingredients
Units
Scale
- 3–4 lbs pork shoulder or pork butt, cut into large chunks
- 1/2 cup achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 6 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- Banana leaves or foil for wrapping (optional)
- For Pickled Red Onions (optional):
- 1 red onion, thinly sliced
- 1/2 cup lime juice
- 1/2 teaspoon salt
Instructions
- In a blender, combine achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, and salt. Blend until smooth.
- Place pork in a large bowl or resealable bag and pour marinade over it. Toss to coat, cover, and refrigerate for at least 4 hours or overnight.
- Preheat oven to 325°F (165°C). Line a baking dish or Dutch oven with banana leaves or foil. Add pork and marinade, wrap tightly, and cover with lid or foil.
- Bake for 3.5 to 4 hours until pork is very tender and shreds easily.
- While pork cooks, make pickled onions: combine onion slices, lime juice, and salt in a bowl. Let sit for at least 30 minutes.
- Shred pork with forks and mix with the juices. Serve with tortillas and pickled onions.
Notes
- Banana leaves add traditional flavor but foil works fine as a substitute.
- Great served with corn tortillas, black beans, or rice.
- Use a slow cooker on low for 8–10 hours if preferred.
- Leftovers are delicious in tacos, tortas, or burrito bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg