🇲🇽 Mexico · Food
Cochinita Pibil
By eatmundo · August 3, 2026
A slow-roasted, succulent pork dish from the Yucatan peninsula, marinated in bitter orange and achiote for an incredible depth of flavor. Traditionally wrapped in banana leaves, it is essential for authentic Mexican celebrations.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 1.5 kg pork shoulder into 5 cm cubes and place them in a large non-reactive mixing bowl.
- 2
Blend the 250 ml orange juice, 6 cloves of garlic, 1 tbsp oregano, and 2 tbsp salt until completely smooth.
- 3
Pour the marinade over the pork, ensuring every piece is well-coated; cover and refrigerate for at least 4 hours to let flavors deepen.
- 4
In a heavy-bottomed Dutch oven, melt the 500 g lard over medium heat until it is shimmering but not smoking.
- 5
Carefully add the pork pieces with the marinade to the pot, arranging them in a single layer if possible.
- 6
Cover the pot and reduce the heat to low; simmer gently for 90 minutes until the pork is fork-tender and falling apart.
- 7
Remove the lid for the final 10 minutes to allow the liquids to reduce slightly, creating a rich glaze.
- 8
Use two forks to shred the pork directly in the pot, mixing it with the remaining juices until it looks moist and glossy.
Frequently Asked Questions
Can I use regular orange juice?+
You can mix half orange juice with half lime juice to mimic the acidity of the traditional Seville sour orange.
Is achiote strictly necessary?+
Achiote (annatto) provides the signature vibrant red color and earthy flavor; it is highly recommended but technically optional.
How long should I marinate?+
For the best results, marinate for at least 4 hours, though overnight is ideal for the pork to fully absorb the citrus.
What is the best cut of meat?+
Pork shoulder (also known as pork butt) is perfect because the fat content keeps the meat moist during the long cooking time.
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