Cochinita Pibil

Why You’ll Love This Recipe

Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula, celebrated for its deeply flavorful, tender, and juicy pork marinated in achiote paste and citrus juices, then slow-cooked to perfection. Wrapped traditionally in banana leaves, this vibrant dish is rich in earthy, tangy flavors and makes for an unforgettable centerpiece at any gathering.

ingredients

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

pork shoulder (cut into large chunks)achiote pasteorange juice (freshly squeezed preferred)lime juicewhite vinegargarlic cloves (minced)oregano (preferably Mexican oregano)ground cuminbanana leaves (optional but traditional)salt and black pepperpickled red onions (for serving)corn tortillas (for serving)

directions

Preheat your oven to 300°F (150°C).

In a large bowl, dissolve the achiote paste in orange juice, lime juice, and white vinegar.

Stir in the minced garlic, oregano, cumin, salt, and black pepper.

Marinate the pork chunks in the mixture for at least 4 hours, preferably overnight, refrigerated.

Line a large baking dish with banana leaves, if using, and place the marinated pork and all the marinade inside. Cover the pork with more banana leaves or tightly with aluminum foil.

Bake for 3.5 to 4 hours, or until the pork is extremely tender and easily shredded with a fork.

Shred the pork in its juices before serving.

Serve with pickled red onions and warm corn tortillas.

Servings and timing

This recipe serves approximately 8 people.Preparation time: 20 minutesMarinating time: 4 hours or overnightCooking time: 3.5-4 hoursTotal time: 8 hours (with marinating) or overnight and 4 hours

Variations

Use chicken thighs instead of pork for a lighter version.

Add a splash of habanero sauce for extra heat.

Cook it in a slow cooker on low for 8 hours if you prefer a hands-off method.

Serve it over rice instead of tortillas for a hearty meal.

storage/reheating

Store leftover Cochinita Pibil in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months.Thaw in the refrigerator overnight and reheat gently on the stovetop or microwave until heated through.

FAQs

What is achiote paste?

Achiote paste is made from annatto seeds, spices, and vinegar, offering an earthy, slightly peppery flavor essential to Cochinita Pibil.

Can I make Cochinita Pibil without banana leaves?

Yes, foil works as a substitute, but banana leaves add a distinctive aroma and flavor.

Is Cochinita Pibil spicy?

It is typically mild, but you can adjust the heat with added chiles or spicy salsas.

Can I cook it in an Instant Pot?

Yes, pressure cook for about 60 minutes with natural release.

What cut of pork works best?

Pork shoulder is ideal due to its marbling, which keeps the meat moist and tender.

Is this dish gluten-free?

Yes, as long as your achiote paste and tortillas are certified gluten-free.

How can I serve Cochinita Pibil?

Besides tacos, try it in burritos, rice bowls, or even over salads.

Can I marinate the pork longer than overnight?

Yes, up to 24 hours for even deeper flavor.

What makes Cochinita Pibil so flavorful?

The combination of citrus juices, achiote paste, and slow cooking melds into an incredibly rich and aromatic dish.

Can I substitute orange juice?

If fresh orange juice isn’t available, bottled 100% orange juice works, but avoid juices with added sugar.

Conclusion

Cochinita Pibil brings the bold, vibrant flavors of Yucatán cuisine straight to your table with its tender pork, bright citrus, and earthy spices. Whether for a festive gathering or a cozy family meal, this dish promises to transport your taste buds and impress everyone who tries it.

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