Cochinita Pibil Recipe

5 from 5 votes

Cochinita pibil is a slow-roasted pork dish from the Yucatán known for its vibrant color, distinct citrusy and achiote flavors, so delicious and tender.

Prep Time15

Cook Time4

Marinating Time4

Course: Main Course

Cuisine: American, Mexican

Keyword: achiote, pork shoulder, pulled pork, tacos

Servings:

Calories: 179kcal

Author: Mike Hultquist

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

Calories calculated without tortillas for serving.

You can skip the banana leaves, if desired. Simply place the pork with the marinade into the pot and proceed with the recipe.

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