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Mexico · Food

Cochinita Pibil

180 min
790 kcal
6 servings

By eatmundo · August 3, 2026

Cochinita Pibil🇲🇽AI-generated image

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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.

According to eatmundo's ingredient comparison, the closest dish to Cochinita Pibil from another cuisine is Wieprzowy Gulasz (Poland): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How 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 100 g achiote paste with the 250 ml orange juice and 125 ml lime juice until the paste is fully dissolved, then add the 6 cloves of garlic, 1 tbsp oregano and 2 tbsp salt and blend 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

    Preheat the oven to 160°C. Pass the 2 banana leaves briefly over a flame or a hot dry pan until they turn glossy and pliable, then use them to line a Dutch oven or deep baking dish, letting the ends hang well over the sides.

  • 5

    Place the pork pieces and all the marinade on the banana leaves. Slice the onion thinly and scatter it over the pork, dot the top with the 60 g lard, then fold the overhanging leaves over the meat to enclose it completely.

  • 6

    Cover the dish tightly with its lid or with foil and roast at 160°C for 3 hours, until the pork is fork-tender and falling apart.

  • 7

    Remove the lid and open the banana leaves for the final 10 minutes of roasting so the juices reduce slightly into a rich glaze.

  • 8

    Use two forks to shred the pork directly in the dish, mixing it with the remaining juices until it looks moist and glossy.

Frequently Asked Questions

What is Cochinita Pibil?

Cochinita Pibil is a slow-roasted pork dish from the Yucatán Peninsula in Mexico. Pork shoulder is marinated in achiote paste, citrus juice and garlic, wrapped in banana leaves and roasted until tender. It is typically served as a main course or in tacos.

Can I use regular orange juice?

Yes. This recipe combines regular orange juice with lime juice to mimic the acidity of the traditional Seville sour orange. If you can find sour orange juice, use 375 ml of it in place of both juices.

Is achiote strictly necessary?

Yes. Achiote (annatto) paste is the defining seasoning of cochinita pibil. It gives the signature vibrant red color and earthy flavor, and without it the dish is just citrus-garlic pork.

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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