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.
Ramya says
Cant wait to make this soon for me can i use tofu i never had cochinita pibil before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!
Albert says
Great as usual, I love Mexican cuisine and I visit your website whenever I want to make something. The recipes you have seem authentic, don't skip any ingredients even when they're hard to get, but I personally see it as an advantage. I was looking for this recipe, cause when I was in a local Mexican store and had a little chat with the owner she told me that this is her favourite Mexican dish! However I have already blught a block of achiote. What should I mix it with to recreate this recipe? Is it orange juice?
Mike Hultquist says
Thanks, Albert. I assume the block is processed achiote, like a thick paste? You can mix that with the other marinade ingredients in the recipe card. You might not need a whole 1/4 cup, so perhaps 2-3 tablespoons, depending on desired achiote flavor. Let me know how it goes. Enjoy!!
Lisa Kelly says
Hi Mike - super excited to try this recipe, looks like a great flavour alternative to pork carnitas.
My question is - Annatto seeds are impossible to find here in Australia. I've googled and it looks like you can sub a paprika and tumeric combo. Does this sound about right? And if so how many tablespoons of each would I use for the paste recipe?
I'm so excited to give this recipe ago so thank you for any advice you can give.
Mike Hultquist says
Hi, Lisa. I would use 1 tablespoon of each, but make a note if you need to adjust to taste later. Let me know how it goes!
Lisa Kelly says
Thank you so much. Will be trying this in the next few weeks. Can't wait!
Lori says
Mike, how is Cochinita-pibil different from Carnitas?
Mike Hultquist says
Lori, mostly in the spices used, so quite different flavors. Also, carnitas are typically seared at the end before serving.
Michelle says
This sounds fantastic. I have some achiote paste that I bought for a different recipe, could I use that in place of the paste in this recipe?
Thank you
Mike Hultquist says
You absolutely can, Michelle. Great time saver! Enjoy!
Kynthia Rosgeal says
I used to make this all the time. I recently prepared it using an instant pot. Game changed !
for IP, set for one hour, medium.level of heat and use your meat/stew setting. close the vent and allow the pressure to drop normally (do not vent)
the result matches banana leaves and a slow oven. the added high pressure of the pot seems to force the spices deeper into the meat as well.
a stove top pressure cook will do as well. medium heat, 1 hour, allow the pressure to drop without opening the vent.
Mike H. says
Awesome, Kynthia! Thanks for sharing and enjoy!
Charles Pascual says
Terrific recipe, Mike, straight-forward and easy to follow. Made tacos garnished with pickled jalapeños (your recipe) and pickled onions (you recipe with the Mexican seasoning variation) - and just 'cause we had 'em, sliced radishes and shredded Cotija cheese. We really enjoyed it and will make it again.
Michael Hultquist - Chili Pepper Madness says
Excellent, Charles. Thanks so much for sharing! Super happy you enjoyed it! I appreciate it.
Rick says
Your recipe looks & sounds awesome. Can’t wait to try it.
My question is can this be cooked in the insta pot? If so for how long?
Thank You! -
Michael Hultquist - Chili Pepper Madness says
Rick, yes, you can make this in the Instant Pot. See the recipe notes about the Slow Cooker version for times. For the Pressure Cooker function, 60-70 minutes at high pressure should do. See my Pressure Cooker Pulled Pork Recipe for a reference: https://www.chilipeppermadness.com/chili-pepper-recipes/pork/pressure-cooker-pulled-pork/. Enjoy!
Stefan says
Are the times reversed? 5 hours on high and 8 hours on low?
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 5 hours on low heat or 8 hours on high heat
Michael Hultquist - Chili Pepper Madness says
Stefan, yes, you are correct. Thanks for the catch. I've updated my post. Appreciated!
Tom Cooking says
This is an excellent recipe! Thank you for making such an accessible recipe of Cochinita Pibil. I'd never made it, nor had I made anchiote paste. I was inspired to make both having stared at a jar of annatto seeds that have been camped in my pantry for several years. Seriously, about six years. They've kept surprisingly well, though I'd recommend anyone making this recipe start with fresh seeds to get the most out of the mortar and pestle effort. I went the slow-cooker-on-low route and it was as easy as could be after an overnight marinade. My wife and four-year-old son ate it happily. The only feedback from my wife was "a sweeter pickled red onion would balance the acidity of meat better than the vinegar-heavy onions". She's right. I'd pickled the onions (using Mike's recipe) yesterday and they're lovely. For this dish, though, I will add just a touch more honey next time before serving. For any other dish, those onions are delectable just as they are!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tom. Super happy you all enjoyed it! All the best!
Jeremie says
I had never heard of Cochinita Pibil before! I love Mexican cuisine and I totally trust your taste, so I didn't want to wait before trying this recipe.
I'm in my habanero days -who doesn't like habanero pepper?- so I made my achiote paste with habanero. This dish was a pure delight. Another one!
Michael Hultquist - Chili Pepper Madness says
There you go! Habanero would be great here for extra spicy! Glad you enjoyed it, Jeremie.
Art Homme says
I love your recipes but i never have all the ingredients could you make a good list of all the spices you need for a well stocked spice rack or cabinet? Also where is a good place to find most of these. For the Average guy wanting to get into your cooking this would be a wonderful thing that we could print out and then go shopping.
maybe also some ingredients are used alot so mention larger sizes for these ?
With this list cooking will be a joy.
Thanks much Art Homme
Michael Hultquist - Chili Pepper Madness says
Thanks, Art. I hear you. Some things might be harder to find, like achiote. You can usually get a lot of these types of ingredients at spice shops or online. I plan on doing a post as you suggest in the future. I appreciate the feedback!