📝 About This Recipe
Transport your kitchen to the heart of the Yucatán Peninsula with this iconic Mayan masterpiece. Cochinita Pibil features tender pork shoulder marinated in a vibrant, earthy achiote-citrus paste, wrapped in fragrant banana leaves and slow-roasted until it melts at the touch of a fork. The balance of smoky, sour, and savory flavors makes this the crown jewel of Mexican pit-cooking traditions.
🥗 Ingredients
The Meat
- 4 pounds Pork Butt or Shoulder (cut into 3-inch chunks)
- 1 package Banana Leaves (thawed if frozen, cleaned and softened)
The Recado Rojo (Marinade)
- 3.5 ounces Achiote Paste (one standard block)
- 1 cup Bitter Orange Juice (or sub with 1/2 cup orange juice + 1/4 cup lime juice + 1/4 cup grapefruit juice)
- 2 tablespoons White Vinegar
- 6 cloves Garlic (roasted and peeled)
- 1 tablespoon Mexican Oregano (dried)
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Peppercorns (toasted and ground)
- 3 pieces Allspice Berries (ground)
- 2 tablespoons Kosher Salt
- 2 tablespoons Lard or Vegetable Oil (melted)
Xnipec (Pickled Red Onions)
- 2 large Red Onions (thinly sliced into half-moons)
- 1-2 pieces Habanero Pepper (minced, seeds removed for less heat)
- 1/2 cup Sour Orange Juice
- to taste Salt
👨🍳 Instructions
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1
Prepare the meat by cutting the pork shoulder into large 3-inch chunks. Do not remove the fat, as it provides essential moisture and flavor during the long roast.
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2
In a blender, combine the achiote paste, bitter orange juice, vinegar, roasted garlic, oregano, cumin, ground pepper, allspice, salt, and melted lard. Blend until completely smooth and vibrant red.
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3
Place the pork in a large bowl and pour the achiote marinade over it. Massage the marinade into every crevice of the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
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4
Prepare the banana leaves by passing them quickly over an open flame on your stove. You will see them turn glossy and become pliable; this prevents them from cracking when folding.
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5
Preheat your oven to 325°F (165°C). Line a heavy Dutch oven or deep roasting pan with the softened banana leaves, overlapping them so they hang over the sides.
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6
Place the marinated pork and all the excess marinade into the center of the leaves. Fold the overhanging leaves over the meat to create a sealed parcel.
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7
Cover the pot tightly with a lid or a double layer of aluminum foil to ensure no steam escapes. This 'pib' (oven) simulation is key to the tenderness.
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8
Roast in the oven for 3.5 to 4 hours. The pork is ready when it is 'falling apart' tender and can be shredded easily with a spoon.
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9
While the pork roasts, prepare the Xnipec. Mix sliced red onions, minced habanero, sour orange juice, and salt in a bowl. Let it sit for at least 1 hour to pickle.
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10
Once the meat is done, remove it from the oven and let it rest for 15 minutes before opening the leaves. Be careful of the hot steam.
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11
Shred the pork directly in the pot using two forks, allowing it to soak up all the flavorful juices and rendered fat at the bottom.
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12
Taste and adjust seasoning with more salt or a splash of lime juice if needed. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find bitter oranges, the blend of orange, lime, and grapefruit juice is a perfect chemical match. For the most authentic flavor, use high-quality lard instead of oil; it adds a traditional silky mouthfeel. Don't skip the banana leaves; they provide a subtle tea-like smokiness that foil alone cannot replicate. If you have time, marinate the pork for a full 24 hours to allow the enzymes in the citrus to tenderize the meat deeply. Handle habaneros with gloves to avoid 'chile burn' on your skin or eyes.
🍽️ Serving Suggestions
Serve inside warm, fresh corn tortillas for the ultimate Yucatecan street taco experience. Top generously with the pickled red onions (Xnipec) to cut through the richness of the pork. Pair with a side of black beans (frijoles negros) and white rice. Serve with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager to balance the spices. A side of roasted habanero salsa is recommended only for those who crave extreme heat!