Cochinita Pibil Recipe – Mexican Special
Cochinita Pibil is one of the most iconic dishes from Mexico’s Yucatán region, known for its smoky, tangy, and deeply aromatic flavors. Pork shoulder or butt is marinated in achiote paste, citrus juice, and spices, then slow-cooked until fall-apart tender. Traditionally wrapped in banana leaves and cooked underground, modern versions can be made in an oven or slow cooker with equally delicious results. Served with tangy pickled red onions and warm tortillas, Cochinita Pibil makes the perfect filling for tacos, burritos, or a hearty plate with Mexican rice.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Cochinita Pibil Ingredients:
- 1.5–2 kg (3–4 lbs) pork shoulder or pork butt, cut into large chunks
- 100g (3.5 oz) achiote paste
- 1/2 cup orange juice (preferably sour orange if available)
- 1/4 cup lime juice
- 4 garlic cloves, minced
- 1 tbsp white vinegar
- 1 tsp cumin
- 1 tsp oregano (Mexican preferred)
- 1–2 banana leaves (optional, for wrapping)
- Salt and pepper, to taste
For Pickled Red Onions (Optional Garnish):
- 1 large red onion, thinly sliced
- 1/2 cup lime juice
- Pinch of salt
Cochinita Pibil Instructions:
Prepare marinade: blend achiote paste, orange juice, lime juice, garlic, vinegar, cumin, oregano, salt, and pepper into a smooth mixture.
Coat pork chunks thoroughly with marinade; cover and refrigerate for at least 4 hrs (overnight preferred).
Preheat oven to 160°C (325°F).
Line a baking dish with banana leaves (if using) and place marinated pork inside; cover tightly with foil.
Bake for 3–4 hrs until pork is fork-tender and easily shredded.
While pork cooks, prepare pickled onions: soak sliced onions in lime juice and salt for at least 30 minutes.
Once cooked, shred pork with forks and mix with cooking juices.
Serve hot with pickled onions, warm tortillas, or rice.
Recipe Notes :
Banana Leaves: Add authentic flavor and aroma but can be skipped if unavailable.
Cooking Method: Can be prepared in a traditional oven, slow cooker, or even pressure cooker.
Serving Suggestions: Best enjoyed in tacos, burritos, or as a main dish with rice and beans.
Flavor Boost: A splash of habanero salsa or extra lime juice enhances the tangy, smoky taste.
Make Ahead: Cochinita Pibil tastes even better the next day as the flavors develop.
