Cochinita Pibil

Transform your kitchen into a vibrant Mexican fiesta with this mouthwatering Cochinita Pibil recipe! A traditional dish from the Yucatán Peninsula, this tender, slow-cooked pork shoulder is marinated in a bold blend of earthy achiote paste, zesty orange and lime juices, and fragrant spices like cumin and oregano. Wrapped in smoky, aromatic banana leaves, the pork bakes for hours until irresistibly juicy and fall-apart tender. Serve it piled high in warm corn tortillas, garnished with tangy pickled red onions and jalapeños for a burst of bright, fresh flavor. Perfect for family dinners or festive gatherings, this authentic Cochinita Pibil will transport your taste buds straight to the heart of Mexico.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 8

Ingredients

• 4 pounds pork shoulder
• 3 tablespoons achiote paste
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup white vinegar
• 5 units garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 large banana leaves
• 1 unit red onion, thinly sliced
• 1/4 cup pickled jalapeños
• 12 units corn tortillas

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Cut the pork shoulder into large chunks, about 2-3 inches each, and set aside.

Step 3

In a large mixing bowl, combine achiote paste, orange juice, lime juice, white vinegar, minced garlic, oregano, cumin, salt, and black pepper until smooth.

Step 4

Add the pork chunks to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best results.

Step 5

Lay out banana leaves on a work surface, slightly overlapping them to create a large base to wrap the pork. If the leaves seem stiff, pass them quickly over an open flame to soften.

Step 6

Place the marinated pork in the center of the banana leaves, then fold the leaves over to fully enclose the pork. Use kitchen twine to secure the bundle if necessary.

Step 7

Transfer the wrapped pork to a large baking dish or Dutch oven.

Step 8

Cover the dish with a lid or aluminum foil to keep it tightly sealed.

Step 9

Bake in the preheated oven for about 5 hours, or until the pork is very tender and can easily be shredded with a fork.

Step 10

While the pork is cooking, prepare the pickled red onions by mixing the thinly sliced onion and pickled jalapeños in a small bowl. Optionally, add a splash of lime juice as garnish.

Step 11

Once the pork is finished cooking, remove it from the oven and carefully unwrap the banana leaves.

Step 12

Shred the pork using two forks, mixing it with the juices accumulated in the baking dish.

Step 13

Warm the corn tortillas on a skillet over medium heat.

Step 14

Serve the shredded cochinita pibil in warm tortillas, topped with pickled red onions and jalapeños. Enjoy!

Nutrition Facts

Serving size	(2644.4g)

Amount per serving	% Daily Value*
Calories	4214.7

Total Fat 217.9g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1600.9mg	0%
Sodium 6741.6mg	0%
Total Carbohydrate 77.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 24.2g
Protein 435.8g	0%

Vitamin D 0IU	0%
Calcium 590.0mg	0%
Iron 21.2mg	0%
Potassium 7345.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 43.4%

Carbs: 7.7%