Cochinita Pibil


Terrific recipe, Mike, straight-forward and easy to follow... We really enjoyed it and will make it again. ~ Charles Pascual



– Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process. – Add the garlic, orange juice, lime juice and vinegar. Process.


For achiote paste:

– Bring the pork shoulder to room temperature. Slice it into cubes and set into a bowl. – Rub the sliced pork down with the achiote paste. Pour in the remaining juices to cover the pork. Cover the bowl and refrigerate. Marinate.


For cochinita pibil:

– Heat your oven. Add the marinated pork with marinade to a large baking dish or pot. Add water and cover. Bake until the meat is fork tender.


For oven cooking:

– Add the marinated pork with marinade to a large pot or Dutch oven. Add water and cover. Heat and simmer until the meat easily shreds with a fork.


For the stove top:

– Add the marinated pork with marinade to your slow cooker. Add water and cover. Cook until the meat is fork tender.


For slow cooker or crock pot:


– Shred the 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.

For serving:



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