Authentic Mexican Cochinita Pibil: A Step-by-Step Recipe Guide

Ingredients

5 lbs pork shoulder
2 tablespoons achiote paste
1 tablespoon kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
7 cloves of garlic, peeled
2 habanero peppers, seeds removed
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons tequila (optional)
3 bay leaves
1 large white onion, sliced
2 large oranges, cut into slices
1 large banana leaf (optional)

Steps and instructions

Cut the pork shoulder into 2-inch cubes.
In a blender, combine the achiote paste, salt, oregano, cumin, garlic, habanero peppers, orange juice, vinegar, and tequila if using. Blend until smooth.
Place the pork in a large bowl and pour the achiote mixture over it. Mix well to ensure all the pork is coated. Marinate in the refrigerator for at least 4 hours, or overnight.
Preheat your oven to 325°F (165°C).
If using a banana leaf, rinse it under warm water to make it pliable. Line a large baking dish with the banana leaf, leaving enough overhang to wrap the pork.
Remove the pork from the marinade, reserving the marinade. Spread the pork in the lined baking dish, and top with the sliced onions, orange slices, and bay leaves. Pour the reserved marinade over the top.
Fold the banana leaf over the pork to enclose it. If the banana leaf isn't large enough, you can use aluminium foil to cover the dish.
Bake for 4 hours, or until the pork is tender and can be easily pulled apart with a fork.
Remove from the oven and let rest for a few minutes before serving. Enjoy your Cochinita Pibil!

Tools for making

Cutting board - To prepare and cut the pork shoulder into cubes.
Knife - For cutting the pork shoulder and slicing the onions and oranges.
Blender - To blend the achiote paste, spices, garlic, peppers, orange juice, vinegar, and tequila into a marinade.
Large bowl - For marinating the pork shoulder in the achiote mixture.
Baking dish - To bake the Cochinita Pibil in the oven.
Banana leaf (optional) - If you choose to use it as a lining for the baking dish, it adds a traditional touch and imparts a unique flavor to the dish.
Aluminium foil - To cover the baking dish if the banana leaf isn't large enough.

Recipe variations

Instead of pork shoulder, use chicken thighs or beef chuck roast for a different protein.
Experiment with different spices and herbs like chipotle powder, cinnamon, or cilantro to add unique flavors.
For a vegetarian/vegan option, substitute the meat with jackfruit or tofu and adjust the cooking time accordingly.
Add diced bell peppers or tomatoes for extra freshness and color.
For a smoky twist, grill or smoke the marinated meat before baking it in the oven.
Try using different types of citrus juices such as lime or grapefruit for a citrusy variation.
Wrap the marinated meat in banana leaves or parchment paper instead of using a baking dish.
For a spicier version, keep the habanero pepper seeds in or add additional chili peppers like serrano or jalapeno.
Add a splash of pineapple juice for a touch of sweetness.
Serve the Cochinita Pibil in tacos, burritos, or as a filling for empanadas for a different presentation.

Recipe overview

Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula. Preparation involves marinating the meat in a strongly acidic citrus blend of flavors, coloring it with achiote, wrapping it in a banana leaf, and slow-roasting until it's mouthwateringly tender. In this recipe, we'll guide you through this process step by step. You'll begin by preparing the flavorful marinade and soaking the pork shoulder in it for several hours. Once the meat is marinated, you'll wrap it in a banana leaf - this is optional, but it lends an authentic and unique flavor. Then, it's slow-roasted in the oven for about 4 hours, resulting in pork that's so tender it falls apart. With its vibrant, earthy, and slightly citrusy flavor, Cochinita Pibil never fails to impress! It's a bit of a project, but very worth it for a special occasion or a weekend cooking adventure. Enjoy!

Common questions

Can I use a different cut of meat instead of pork shoulder?
While pork shoulder is traditionally used for Cochinita Pibil, you can use other cuts of pork such as pork butt or even beef if you prefer.
Is there a substitute for achiote paste?
If you can't find achiote paste, you can make a substitute by combining equal parts of paprika and turmeric.
Can I make Cochinita Pibil in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After marinating the pork, transfer it along with the marinade, onions, orange slices, and bay leaves to a slow cooker. Cook on low for 6-8 hours or until the pork is tender.
What can I serve with Cochinita Pibil?
Cochinita Pibil is typically served with warm tortillas, pickled onions, and habanero salsa. It also pairs well with rice, beans, and avocado.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of Cochinita Pibil. Allow it to cool completely, then store it in an airtight container or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

Cutting board - Use a cutting board to safely cut and prepare the pork shoulder.
Knife - A sharp knife is essential for cutting the pork shoulder into cubes.
Blender - You'll need a blender to blend the achiote paste, spices, garlic, peppers, and liquids into a marinade.
Large bowl - A large bowl is needed to mix the pork with the marinade and ensure even coating.
Large baking dish - Use a large baking dish to cook the Cochinita Pibil in the oven.
Banana leaf (optional) - If using, rinse the banana leaf under warm water to make it pliable and line the baking dish with it.
Aluminium foil (optional) - If the banana leaf is not large enough to completely cover the dish, you can use aluminium foil to cover it.
Fork - A fork can be used to test the tenderness of the pork during cooking.
Serving platter - Transfer the cooked Cochinita Pibil to a serving platter for presentation.
Tongs - Tongs can be used to serve the Cochinita Pibil, allowing for easy handling of the tender pork.

Origin stories

Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf. Interestingly, the name comes from the Mayan words "pib," meaning "oven," and "cochinita," meaning "baby pig." While this dish is traditionally made with a whole suckling pig, adaptations for modern kitchens often use pork shoulder. This flavorful dish, with its unique blend of spices and citrus, is a beloved part of Yucatán culture and cuisine, often served with tortillas, onions, and salsa.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.