Whole30 Cochinita Pibil

Infuse your kitchen with the bold, vibrant flavors of the Yucatán with this Whole30 Cochinita Pibil recipe—a healthy, paleo-friendly twist on the traditional Mexican classic. Tender, marinated pork shoulder is slow-roasted to perfection within fragrant banana leaves, locking in an irresistible smoky aroma and juicy flavor. A citrusy marinade of orange and lime juice combined with warm spices like cumin, oregano, and allspice delivers an authentic taste that’s completely Whole30-compliant. Perfect for meal prep or a festive dinner, this dish is beautifully served with a garnish of tangy red onions, fresh cilantro, and zesty lime wedges. Whether you're following a Whole30 diet or simply craving a flavorful, low-maintenance entrée, this Cochinita Pibil will transport your taste buds straight to the Mexican Riviera.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 4 pounds pork shoulder
• 0.5 cup orange juice
• 0.5 cup lime juice
• 0.25 cup apple cider vinegar
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 0.25 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 banana leaves
• 1 red onion, sliced
• 0.25 cup cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

In a medium bowl, combine orange juice, lime juice, apple cider vinegar, minced garlic, ground cumin, ground cloves, ground allspice, ground coriander, dried oregano, paprika, sea salt, and black pepper to create a marinade.

Step 2

Cut the pork shoulder into large chunks and place them in a large resealable bag or a shallow baking dish.

Step 3

Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Step 4

Preheat the oven to 325°F (160°C).

Step 5

Line a large roasting pan with banana leaves, allowing excess to hang over the sides. Place the marinated pork into the pan, pouring any remaining marinade over the top.

Step 6

Fold the banana leaves over the pork to enclose it completely, covering with additional banana leaves if necessary.

Step 7

Cover the pan tightly with foil, sealing in the moisture.

Step 8

Bake in the preheated oven for about 4 hours, or until the pork is fork-tender and shreds easily.

Step 9

Remove the pork from the oven and let it sit for 10 minutes before uncovering.

Step 10

Use two forks to shred the meat inside the banana leaves, mixing it with the juices collected at the bottom of the pan.

Step 11

Serve the Cochinita Pibil on a platter, garnished with sliced red onion, chopped cilantro, and lime wedges.

Nutrition Facts

Serving size	(2513.8g)

Amount per serving	% Daily Value*
Calories	4080.0

Total Fat 218.1g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1600.9mg	0%
Sodium 5973.9mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 15.6g
Protein 434.6g	0%

Vitamin D 0IU	0%
Calcium 690.5mg	0%
Iron 27.9mg	0%
Potassium 7490.7mg	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: 50.2%

Protein: 44.4%

Carbs: 5.4%