Cochinita Pibil is the jewel of Yucatecan cuisine and one of the most distinctive and extraordinary dishes in all of Mexico. Pibil refers to the underground pit oven in which the traditional preparation is made — the entire pig or pork is wrapped in banana leaves and slow-cooked over smouldering hardwood coals in a pit dug in the earth for many hours. Home and restaurant versions use an oven, and while the result is not identical, it is extraordinary in its own right.

The achiote (annatto) marinade gives cochinita pibil its unmistakable deep orange-red colour and its earthy, slightly floral flavour. Achiote paste dissolved in bitter orange juice (or a mixture of orange and lime if bitter orange is unavailable) along with garlic, black pepper, cumin, and oregano creates a marinade that stains the pork completely and penetrates deep into the flesh over its overnight marination.

The banana leaves are not merely presentation — they seal the pork in a steamy environment that keeps it extraordinarily moist during the long slow cook while also imparting a subtle, slightly grassy flavour to the meat. Fresh or frozen banana leaves are available at Asian and Latin grocery stores. If completely unavailable, foil can substitute though the result will differ slightly.

Nutrition (per serving)

Calories: 520 kcal   |   Protein: 40g   |   Carbs: 14g   |   Fat: 28g   |   Fiber: 2g

Cochinita Pibil

Recipe by By butter u0026 berriesCourse: Mexican, Tacos

Servings

4

servings

Prep time

30

minutes

Cooking time

4

hours 

Calories

540

kcal

Ingredients

• •t1.5kg boneless pork shoulder (or bone-in for more flavour)

• •tFor achiote marinade: 80g achiote paste

• •tFor achiote marinade: juice of 4 oranges and 2 limes (or 200ml bitter orange juice)

• •tFor achiote marinade: 6 garlic cloves

• •tFor achiote marinade: 1 tsp cumin

• •tFor achiote marinade: 1 tsp black pepper

• •tFor achiote marinade: 1 tsp dried Mexican oregano

• •tFor achiote marinade: 1/2 tsp cinnamon

• •tFor achiote marinade: salt

• •tBanana leaves (2-3 large pieces, fresh or frozen and thawed)

• •tFor pickled red onion: 2 red onions, thinly sliced

• •tFor pickled red onion: juice of 4 limes

• •tFor pickled red onion: 1 tsp salt

• •tFor habanero salsa: 3 habanero chillies, charred

• •tFor habanero salsa: 3 tomatoes, charred

• •tFor habanero salsa: 2 garlic cloves, charred

• •tFor habanero salsa: salt and lime juice

• •tWarm corn tortillas to serve

Directions

• Make pickled onion: toss sliced red onions with lime juice and salt. Set aside for at least 1 hour, tossing occasionally. They will turn bright pink.
• Make achiote marinade: blend achiote paste, citrus juices, garlic, cumin, black pepper, oregano, cinnamon, and salt until smooth.
• Score the pork shoulder deeply. Coat completely and generously in the marinade, working it into all the cuts. Cover and refrigerate overnight, or at least 4 hours.
• Preheat oven to 150C. Pass banana leaves briefly over a gas flame or in a dry pan to make them pliable. Line a deep roasting tray with two layers of banana leaf, leaving enough overhang to wrap the pork completely.
• Place the marinated pork in the centre. Fold the banana leaves over to seal completely. Cover the tray tightly with foil.
• Bake for 3.5-4 hours until the pork falls apart at the touch of a fork. Shred with two forks and return to the cooking juices.
• Make habanero salsa: blend charred habaneros, tomatoes, and garlic with salt and lime juice. Taste and adjust — it will be very hot.
• Serve shredded pork in warm corn tortillas with pickled onion and habanero salsa.

Notes

• Overnight marination is essential — the achiote needs time to penetrate deeply and the citrus tenderises the pork throughout.
  Bitter orange (naranja agria) is the traditional citrus — use it if you can find it at Latin grocery stores. The orange-lime combination is an excellent substitute.
  The banana leaf wrapping is important for flavour and moisture — do not skip it if you can find banana leaves.
  The habanero salsa is genuinely very hot — provide it on the side so each person controls their own heat level.

Storage

Shredded cochinita pibil keeps in its cooking juices in the fridge for up to 5 days. The flavour improves significantly each day. Freeze in portions for up to 3 months. Reheat covered in a 150C oven or in a pan over low heat. Always store and reheat with the cooking juices.

Serving Tips

Serve in warm corn tortillas with pickled red onion and habanero salsa on the side. Refried black beans are a traditional Yucatecan accompaniment. A cold Montejo lager (the local Yucatecan beer) or a margarita made with Yucatecan rum are the most authentic pairings.

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