Cochinita Pibil
Cochinita Pibil
The crown jewel of Yucatecan cuisine — pork shoulder marinated in a bright orange achiote-citrus paste, wrapped in banana leaves, and slow-roasted for hours until meltingly tender. Served with pickled red onions (cebollas encurtidas) and warm tortillas.
Ingredients
- 5 lbs pork shoulder
- 7 oz achiote paste🔄 Swap available
- 1 cup bitter (Seville) orange juice
- 6 pieces garlic cloves
- 1 tsp black pepper
- 0.5 tsp cumin
- 1 tbsp Mexican oregano🔄 Swap available
- 1 tbsp salt
- 4 large pieces banana leaves★ Specialty
- 2 pieces red onion (for pickled onions)
- 0.5 cup lime juice
- 1 piece habanero chile🌶️ Chile info
- 20 pieces corn tortillas
Instructions
- 1
Dissolve achiote paste in the bitter orange juice. If you can't find Seville oranges, mix ¾ cup regular orange juice with ¼ cup lime juice and 1 tbsp white vinegar.
- 2
Blend achiote mixture with garlic, pepper, cumin, oregano, and salt until smooth. This is your recado rojo.
- 3
Score the pork shoulder deeply with a knife. Rub the recado rojo all over the meat, working it into the cuts. Marinate in the refrigerator for at least 4 hours or overnight.
- 4
Preheat oven to 325°F (165°C). Soften banana leaves by passing them briefly over a gas flame or warming in the microwave for 30 seconds.
- 5
Line a Dutch oven with banana leaves, letting excess hang over the sides. Place the marinated pork inside and fold the leaves over to wrap it completely. Cover with the lid.
- 6
Roast for 4 hours until the pork is falling-apart tender and deeply caramelized under the leaves.
- 7
While pork roasts, make pickled onions: slice red onions thinly, toss with lime juice, a pinch of salt, and a thinly sliced habanero. Refrigerate for at least 1 hour.
- 8
Shred the pork with two forks, mixing it with the rendered juices. Serve on warm corn tortillas topped with pickled red onions.
Chef's Tips
If banana leaves are unavailable, you can wrap the pork tightly in aluminum foil — the flavor won't be quite the same, but the pork will still be incredibly tender. The pickled onions are essential, don't skip them.
