Cochinita Pibil

This cochinita pibil recipe makes the best pulled pork for tacos, burritos, tortas and more, uniquely flavored with achiote. It is classic Mexican cooking at its finest.

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.

Have you ever tried cochinita pibil? You're in for a treat!

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, though it is rubbed with a homemade achiote paste then marinated for outstanding flavor.

I skip the banana leaves, as they are difficult for me to find, though you can use them if you'd like. See the recipes notes section for how to use banana leaves.

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, salt to taste.
• 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. Or use 3 tablespoons fresh orange juice + 3 tablespoons fresh lime juice + 2 tablespoons white vinegar. Seville oranges are great here.
• FOR THE COCHINITA PIBIL
• Pork Shoulder.
• Sour Orange Juice. Or use 1 cup orange juice + 1/2 cup lime juice - this is in addition to the juices used for the marinade.
• 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

FOR THE ACHIOTE PASTE

Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.

Add the garlic, orange juice, lime juice and vinegar. Process to form a thick bright red paste. See my achiote paste recipe for further tips.

FOR THE COCHINITA PIBIL

Bring the pork shoulder to room temperature. Slice it into 2 inch cubes and set into a bowl.

Rub the sliced pork down thoroughly with the achiote paste. Pour in the remaining citrus juices to cover the pork. Cover the bowl and refrigerate. Marinate for at least 4 hours, or overnight for more flavor penetration.

FOR OVEN COOKING

Heat your oven to 300 degrees F (150 C). Put the pork with marinade to a large baking dish or pot. Add 1/2 cup water and cover. Use the pot cover or cover with aluminum foil. Slow roast for 4 hours, or until the meat is fork tender and you can shred the pork with a fork.

NOTE: If using banana leaves, thaw the banana leaves (if frozen), then line the bottom of your baking dish or pot with them. The the pork and water on top, then fold the leaves over the ingredients. Then proceed with baking.

FOR THE STOVE TOP

Add the marinated pork with marinade to a large pot or Dutch oven. Add 1/2 cup water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork.

FOR THE SLOW COOKER OR CROCK POT

Add the marinated pork with marinade to your slow cooker. Add 1/2 cup water and cover. Slow 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 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.

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!

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.

Cookbook Recommendation

If you love Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.

• Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
• Mexico: The Cookbook (affiliate link, my friends!)

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.

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Cochinita Pibil Recipe

This cochinita pibil recipe makes the best pulled pork for tacos, burritos, tortas and more, uniquely flavored with achiote. It is classic Mexican cooking at its finest.

Course: Main Course

Cuisine: American, Mexican

Keyword: achiote, pork shoulder, pulled pork, tacos

Prep Time: 15 minutes

Cook Time: 4 hours

Marinating Time: 4 hours

Calories: 179kcal

Author: Mike Hultquist

Servings: 8

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5 from 4 votes

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Ingredients

FOR THE ACHIOTE PASTE

• 1/4 cup annatto seeds achiote 1 ounce by weight/28 grams
• 1 tablespoon Mexican oregano or use Italian oregano
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 clove use 2 if you love cloves
• 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
• 1/2 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
• 1-1/2 cups sour orange juice or use 1 cup orange juice + 1/2 cup lime juice(this is in addition to the juices used for the marinade)

FOR SERVING

• Pickled Red Onions
• Sliced peppers
• Lime wedges
• Spicy chili flakes
• Warmed tortillas

Instructions

FOR THE ACHIOTE PASTE

• Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
• Add the garlic, orange juice, lime juice and vinegar. Process to form a thick paste.

FOR THE COCHINITA PIBIL

• Bring the pork shoulder to room temperature. Slice it into 2 inch cubes and set into a bowl.
• Rub the sliced pork down thoroughly with the achiote paste. Pour in the remaining juices to cover the pork. Cover the bowl and refrigerate. Marinate for at least 4 hours, or overnight for more flavor penetration.

FOR OVEN COOKING

• Heat your oven to 300 degrees F (150 C). Add the marinated pork with marinade to a large baking dish or pot. Add 1/2 cup water and cover. Bake for 4 hours, or until the meat is fork tender and easily shreds with a fork.

FOR THE STOVE TOP

• Add the marinated pork with marinade to a large pot or Dutch oven. Add 1/2 cup water and cover. Heat to medium-low and simmer for 4 hours, or until the meat is fork tender and easily shreds with a fork.

FOR THE SLOW COOKER OR CROCK POT

• Add the marinated pork with marinade to your slow cooker. Add 1/2 cup water and cover. 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

Calories calculated without tortillas for serving.

Banana Leaves. If using banana leaves, thaw the banana leaves (if frozen), then line the bottom of your baking dish or pot with them. The the pork and water on top, then fold the leaves over the ingredients. Then proceed with baking.

Sandwich Option. Instead of tortillas, serve your cochinita pibil on torta bread for sandwiches. Delicious.

Heat Factor: Mild, unless you add some hot peppers into the achiote paste. Traditional cochinita pibil is not meant to be spicy.

Nutrition Information

Calories: 179kcal   Carbohydrates: 6g   Protein: 21g   Fat: 8g   Saturated Fat: 3g   Cholesterol: 70mg   Sodium: 81mg   Potassium: 469mg   Fiber: 1g   Sugar: 3g   Vitamin A: 126IU   Vitamin C: 25mg   Calcium: 40mg   Iron: 2mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.