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
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3-4 lbs pork shoulder or pork butt, cut into large chunks
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1/2 cup achiote paste (about 3.5 oz)
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3/4 cup fresh orange juice
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1/4 cup fresh lime juice
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4 garlic cloves, minced
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1 tablespoon white vinegar
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1 tablespoon oregano (preferably Mexican oregano)
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1 teaspoon ground cumin
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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1 large banana leaf or aluminum foil (for roasting)
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Optional: pickled red onions, warm tortillas, rice, or black beans for serving
Instructions
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Make the marinade:
In a bowl, whisk together achiote paste, orange juice, lime juice, garlic, vinegar, oregano, cumin, salt, and pepper until smooth. -
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. -
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. -
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
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Achiote paste can be found in Latin grocery stores or online. It gives Cochinita its signature color and earthy flavor.
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Banana leaves add an authentic aroma but aren’t essential—foil works just fine.
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Pickled red onions are the classic topping and add a great tangy crunch.