MorsoMorso
Log inSign up
Cochinita Pibil

Photo: Popo le Chien / Wikimedia Commons (CC BY-SA 3.0)

Mexican

Cochinita Pibil

Cochinita pibil is the crown jewel of Yucatecan cuisine, featuring pork shoulder marinated in vibrant achiote paste, bitter orange juice, and spices, then slow-roasted until impossibly tender. Traditionally cooked in an underground pit, this oven version delivers the same succulent results. Serve with pickled red onions and warm tortillas for an unforgettable feast.

Banana leaves add authentic flavor but foil works in a pinch

WEEKEND30 min prep / 240 min cook
Gluten-freeDairy-free⚠ Contains Corn

Nutrition

for 8 servings

6144

Calories

472g

Protein

272g

Carbs

Unlock fat, fiber & cholesterol with Premium

Ingredients

8 servings

Pork

  • 2 kg pork shoulder, cut into large chunks

Marinade

  • 100 g achiote paste
  • 1 cup fresh orange juice
  • 1/2 cup lime juice, fresh
  • 1/4 cup white vinegar
  • 6 cloves garlic, minced
  • 1 tbsp dried oregano, preferably Mexican
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tbsp salt

For cooking

  • 2 banana leaves (optional), fresh or frozen, thawed

Pickled Onions

  • 2 medium red onions, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp dried oregano

For serving

  • 16 corn tortillas, warmed
  • 2 habanero chiles (optional), sliced

Method

  1. 1. In a blender, combine achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, black pepper, and salt. Blend until smooth.~5 min
  2. 2. Place pork chunks in a large bowl and pour marinade over, tossing to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.~10 min
  3. 3. Make pickled onions: Bring vinegar, water, salt, and oregano to a boil. Place sliced onions in a bowl, pour hot liquid over, and let sit at room temperature for at least 1 hour.~10 min
  4. 4. Preheat oven to 160°C (325°F). If using banana leaves, quickly pass them over an open flame or hot burner to make them pliable.~5 min
  5. 5. Line a large roasting pan with banana leaves (or heavy-duty foil). Add marinated pork with all the marinade. Fold banana leaves over to completely enclose the pork, then cover tightly with foil.~10 min
  6. 6. Roast for 4 hours, until pork is extremely tender and falling apart. Check at 3.5 hours and add a splash of water if the liquid has dried up.~240 min
  7. 7. Remove from oven and let rest, covered, for 15 minutes. Uncover and shred the pork with two forks, mixing it with the pan juices.~20 min
  8. 8. Serve the shredded cochinita pibil on warm tortillas, topped with pickled red onions and habanero slices if using.~5 min