Cochinita pibil is a slow-roasted pork dish from the Yucatán known for its tender meat and distinct citrusy and achiote flavors. It is the best pulled pork for tacos, burritos, tortas and more. It is classic Mexican cooking at its finest.
Cochinita Pibil (Yucatan-Style Pork)
It's taco time in the Chili Pepper Madness kitchen today, my friends. It's always a good time for tacos. Or burritos. Or pretty much any sort of Mexican food, which is one of my personal favorites in the world.
Today we're cooking with pork, and I'm making a traditional Mexican dish that is HUGE on flavor and unlike any pork you've had before. It's called Cochinita Pibil, and you're going to love it.
What is Cochinita Pibil
Cochinita pibil is a classic Mexican recipe from the Yucatan of pork marinated with flavorful achiote seeds, bitter orange and lots of spices, then slow cooked until fork tender.
Traditional cochinita pibil calls for roasting a whole young pig that has been marinated and wrapped in banana leaves - "Cochinita" translates to "baby pig" - until the meat easily pulls apart.
The meat is traditionally served with pickled red onion and warmed tortillas, though you can serve it however you'd like.
This recipe is much easier and manageable in the home kitchen, using easy-to-find pork shoulder, which shreds perfectly.
You can skip the banana leaves if you'd like, as they can be difficult to find, though I do encourage using them, as they add to the unique flavor of this wonderful dish.
Let's talk about how to make cochinita pibil, shall we?
Cochinita Pibil Ingredients
- FOR THE ACHIOTE PASTE
- Annatto Seeds. AKA achiote seeds.
- Seasonings. Mexican oregano, coriander seeds, cumin seeds, black peppercorns, clove, allspice berries, salt to taste. Cinnamon is a popular addition as well.
- Chilies. Use 1 spicy chili pepper (optional - use a jalapeno for a touch of heat, serrano pepper for hotter, or habanero pepper for good level of heat). Traditional cochinita pibil is not spicy.
- Garlic.
- Bitter Orange Juice. Aka sour orange juice. Or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar. Seville oranges are great here. Also consider grapefruit juice.
- FOR THE COCHINITA PIBIL
- Pork Shoulder.
- Banana Leaves. Optional. The marinated pork is traditionally wrapped in banana leaves to make cochinita pibil, which adds flavor. You can find banana leaves in the frozen section of most Asian markets or order them online. However, you can make delicious cochinita pibil without them at home.
- FOR SERVING. Pickled Red Onions, sliced peppers, lime wedges, spicy chili flakes, warmed tortillas.
How to Make Cochinita Pibil - the Recipe Method
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Make the achiote marinade first by lightly dry toasting the seeds, then process them with the annatto seeds (achiote) and bitter orange juice until smooth.
See my achiote paste recipe for further tips.
Then, marinate the pork shoulder at least 4 hours, or overnight for more flavor penetration.
When you're ready to cook, wrap the pork with the marinade in banana leaf, then cook it up!
I've included instructions in the recipe card for baking, stove top cooking, or using a slow cooker or crock pot.
You can also smoke the pork shoulder for 6 hours at 225 degrees F (108 C) covered in aluminum foil, or until done. You'll love the smoky flavor, which is closer to the original preparation.
Then, shred the pork with forks and you're good to go.
Serve on warmed corn tortillas topped with pickled red onions, lime wedges, sliced peppers, spicy chili flakes or your own favorite toppings.
Boom! Done! Easy enough to make, isn't it? I love easy. I'm telling you, this is Mexican cuisine at its finest. We both love cochinita pibil for its unique flavor.
It's unlike anything you get with most pulled pork recipes, or other Mexican cooking. So delicious.
Patty's Perspective
Not long ago we discovered a new favorite Mexican restaurant. I had tried a number of different things and then discovered their Cochinita Pibil tacos. Ever since, that is the only thing I will order and I crave it like no other.
It is so different from the Mexican style pulled pork we are used to in the U.S. It has such a unique flavor. I’ve been bugging Mike like crazy to make it and perfect it.
And alas, that has finally happened. I hope you try it and love it as much as I do.
Recipe Tips & Notes
- More Flavor Penetration. Slice the pork shoulder into smaller cubes to let the marinade penetrate the meat even more.
- Sandwich Option. Instead of tortillas, serve your cochinita pibil on torta bread for sandwiches. See my recipe for Mexican Tortas de Cochita Pibil. Delicious.
Storage & Leftovers
Leftover cochinita pibil will last up to 5 days in the refrigerator in a sealed container. Simply reheat it in a pan on the stove top to make more tacos or sandwiches.
You can also freeze the leftover meat for 3 months or longer.
That's it, my friends. I hope you enjoy my cochinita pibil recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cochinita Pibil Recipe
Ingredients
FOR THE ACHIOTE PASTE/MARINADE
- 1 tablespoon cumin seeds
- 1 tablespoon allspice berries
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 clove use 2 if you love cloves
- 1/4 cup annatto seeds (achiote) 1 ounce by weight/28 grams (or use 3 tablespoons achiote powder)
- 1 tablespoon Mexican oregano or use Italian oregano
- Salt to taste
- 1 spicy chili pepper optional - use a jalapeno for a touch of heat, serrano pepper for hotter, or habanero pepper for good level of heat
- 6 cloves garlic
- 1 cup bitter orange juice or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar
FOR THE COCHINITA PIBIL
- 3 pound pork shoulder you can go up to 4 or 5 pounds
- 4 banana leaves (optional, but recommended)
FOR SERVING
- Pickled Red Onions
- Sliced peppers
- Lime wedges
- Spicy chili flakes
- Warmed tortillas
Instructions
FOR THE ACHIOTE PASTE
- Lightly toast the cumin seeds, allspice berries, coriander seeds, black peppercorns, and clove in a hot dry pan for 1-2 minutes, until they become fragrant. Add them to a food processor or spice grinder and grind into a powder (or use a mortar and pestle).
- Add the annatto seeds (achiote) and Mexican oregano. Process into a powder.
- Add the garlic and bitter orange juice. Process until smooth. It should be a bit loose.
FOR THE COCHINITA PIBIL
- Bring the pork shoulder to room temperature. Slice it into 4 large pieces and set into a bowl.
- Pour the marinade over the pork and rub it into the meat. Cover the bowl and refrigerate. Marinate for at least 4 hours, or overnight for more flavor penetration.
- When you are ready to cook, set 4 banana leaves into a large Dutch oven or baking dish. The leaves should be centered and overlapping, hanging out of the pot. Add the pork with the marinade into the center, then fold the leaves over the pork, enclosing it.
FOR OVEN COOKING
- Heat your oven to 300 degrees F (150 C). Cover and bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.
FOR THE STOVE TOP
- Heat the pot to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork. (Add a little water if it becomes too dry during cooking.)
FOR THE SLOW COOKER OR CROCK POT
- Cook for 6-8 hours on low heat or 4-5 hours on high heat, or until the meat is fork tender and easily shreds with a fork.
FOR SERVING
- Shred the cochinita pibil (cooked pork) with forks. Serve on warmed tortillas topped with pickled red onions, lime wedges, sliced peppers, spicy chili flakes or your own favorite toppings.
Notes
Nutrition Information
NOTE: This recipe was updated on 5/9/24 to include new information and photos. It was originally published on 4/29/20.
Suzanne says
I fell in love with all things "Pebil" after watching Once Upon a Time in Mexico This looks like just the thing for Valentines! Now its just whether I brave the polar vortex to smoke it or break out the crock pot. Another fabulous recipe
Mike Hultquist says
Thanks, Suzanne! Enjoy!! Happy Valentine's Day!
Deborah Nemitz says
in recent years, I have come to realize that I am allergic to annatto. I can't even eat orange (yellow) cheese because annatto is used for the color in many cases.
Can I leave out the annatto or is there something I can use instead?
Thanks, Mike!
Your web site is so helpful!
Deborah Nemitz
Mike Hultquist says
Sorry to hear, Deborah. Yes, you can leave it out. Use a mix of paprika, turmeric, with a bit of cumin and you can achieve similar flavors. Saffron can work as well in the combo, but just a bit as it is expensive. I hope this helps. Let me know how it turns out.
Laura B. says
I have some coworkers that do not eat pork. What cut of beef could I successfully sub into this recipe?
Thanks much for all the great recipes!
Lulu
Mike Hultquist says
Hi, Laura. You can try any tougher cuts of beef that benefit from the low and slow cooking process, like beef chuck or brisket. You can even make this with flank steak, sort of a Mexican style ropa vieja. Let me know how it turns out. Enjoy!
Mark says
You mentioned smoking. Would this be smoked after marinating? Could you wrap in banana leaves instead of foil? Do you have recommendation for wood and temperature when pork is cooked?
Thanks
Mike Hultquist says
You can smoke this after marinating, and banana leaves are great, yes. I shoot for 200 degrees F (94 C) when smoking pork shoulder for pulled pork. I like apple, cherry, hickory, so many options, really.
Paul:-) says
Hi Mike and Patty,
I used lean-ish Pork shoulder and shop bought Achiote paste and had to use the sub for Seville Orange juice but other than that followed the recipe to a tee!
As always a number 10 from us!
Leftovers make a nice soup with 750ml Passata and 1litre of Chicken Stock and some seasonal veg thrown in!
Cheers, Paul:-)
Mike H. says
Thank you for the review, Paul! Super happy to read it =)
Linda says
Mike every single recipe you offer is awesome. I'm not a great cook but you make me look like one. I have a 5 pound, bone in pork butt and no banana leaves. Should I add an hour to the time and can I use aluminum foil to hold inmoisture?
Mike H. says
Thank you, Linda! Tossing in an extra hour of cooking time is a great idea to ensure it is tender. If you don't have banana leaves on you, no biggie - you can totally swap them out for aluminum foil. Just wrap it snugly around the pork as it cooks to lock in all that juicy goodness. Enjoy!
Alexandria Scott Kling says
Just tried this but with pulled jackfruit because we are vegan!
OMG!
Best thing since sliced bread....Thankyou
Mike Hultquist says
Outstanding! I have to try this with jackfruit!
Mark Dandar says
If smoking this what wood would you recomend?
Would you still wrap in banana leaves?
Mike Hultquist says
Mark, any of your favorites will work for this recipe, as wood can be a preference thing. I'm partial to apple and hickory for most smoking.
Dawn H says
Hi Mike, I have a red banana tree and wonder if the leaves can be used for cooking. Are the green banana leaves sold in stores treated in any way before they're used for cooking or just picked and used fresh? Are red leaves used for cooking like green leaves? I haven't tried the Cochinita Pibil recipe yet and am still getting the ingredients together to cook it. Sounds delish 🙂
Mike Hultquist says
Dawn, I'm not 100% sure, but as long as there are no pesticides or chemicals, I believe you can use the ones from your back yard. I would clean them thoroughly first. I'd love to hear other input on this, though.