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Cochinita Pibil

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

Cochinita Pibil is a traditional Mexican dish made with pork marinated in citrus juice and achiote paste, then slow-cooked until tender and flavorful. It’s slightly smoky, tangy, and perfect for tacos, tortas, or rice bowls. This version keeps it simple while staying true to the Yucatán roots.

Ingredients

  • 3-4 lbs pork shoulder or pork butt, cut into large chunks

  • 1/2 cup achiote paste (about 3.5 oz)

  • 3/4 cup fresh orange juice

  • 1/4 cup fresh lime juice

  • 4 garlic cloves, minced

  • 1 tablespoon white vinegar

  • 1 tablespoon oregano (preferably Mexican oregano)

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1 large banana leaf or aluminum foil (for roasting)

  • Optional: pickled red onions, warm tortillas, rice, or black beans for serving

Instructions

  1. Make the marinade:
    In a bowl, whisk together achiote paste, orange juice, lime juice, garlic, vinegar, oregano, cumin, salt, and pepper until smooth.

  2. Marinate the pork:
    Place pork in a large bowl or zip-top bag. Pour marinade over the meat, making sure it’s well coated. Cover and refrigerate for at least 6 hours, preferably overnight.

  3. Oven method:
    Preheat oven to 325°F (165°C). Line a baking dish with banana leaf or foil. Place pork and marinade inside, wrap tightly, and cover with lid or more foil. Bake for 3.5 to 4 hours, or until pork is fork-tender and shreddable.

    Slow cooker method:
    Add pork and marinade to a slow cooker. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until pork is very tender.

  4. Shred and serve:
    Remove pork from liquid, shred with forks, then return to juices to soak up flavor. Serve in tacos with pickled red onions, rice, or on tortas.

Notes

  • Achiote paste can be found in Latin grocery stores or online. It gives Cochinita its signature color and earthy flavor.

  • Banana leaves add an authentic aroma but aren’t essential—foil works just fine.

  • Pickled red onions are the classic topping and add a great tangy crunch.

Find it online: https://recipe.ukfinda.com/cochinita-pibil.htm