Discover the bold, tangy, and tender magic of Cochinita Pibil, a slow-roasted Mexican pork dish marinated in achiote and citrus, wrapped in banana leaves, and cooked to melt-in-your-mouth perfection in about 4 hours.
Cochinita Pibil
Description
Cochinita Pibil is a traditional dish from the Yucatán Peninsula of Mexico, known for its rich flavors and vivid color thanks to achiote (annatto) paste and sour orange juice. The pork is marinated overnight, then slow-roasted wrapped in banana leaves, which help lock in moisture and infuse a subtle earthy aroma. The result is deeply flavorful, fall-apart-tender meat that’s both citrusy and savory, perfect for tacos, tortas, or served with pickled red onions on top. This dish brings together ancient Mayan techniques and vibrant Mexican spices in one unforgettable experience.
Ingredients
Instructions
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In a blender or bowl, combine sour orange juice (or substitute), white vinegar, achiote paste, salt, pepper, cumin, and minced garlic. Blend or whisk until smooth to form the marinade.
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Place the pork chunks in a large bowl or resealable bag and pour the marinade over the meat, making sure it's fully coated. Cover and refrigerate for at least 12 hours, preferably overnight.
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Preheat your oven to 325°F (165°C). Line a Dutch oven or deep baking dish with the banana leaf, letting the edges hang over the sides.
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Add the marinated pork along with all the marinade to the banana leaf-lined dish. Top with bay leaves and sliced red onion. Fold the banana leaf over the pork to enclose it. Cover the dish tightly with a lid or foil.
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Roast in the oven for 3 hours 30 minutes, until the pork is extremely tender and shreds easily with a fork.
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Remove from the oven and let rest, covered, for 10 minutes before shredding the meat in the juices. Mix well to coat all the pork with the flavorful sauce.
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Serve hot with warm tortillas, pickled red onions, and a squeeze of lime. Cochinita Pibil delivers a deep, aromatic taste of Yucatán—bold, earthy, and unforgettable.
