Easy Cochinita Pibil Recipe You’ll Make on Repeat

Introduction

Have you ever tasted the mouthwatering flavors of authentic Mexican cuisine and wished you could recreate them at home? Look no further! Today, I’m sharing my favorite Cochinita Pibil recipe that’s not only delicious but also surprisingly simple to make. This traditional Yucatecan dish features tender, slow-cooked pork marinated in citrus and achiote paste, resulting in a vibrant orange color and incredible depth of flavor.

Originally, Cochinita Pibil was prepared by burying marinated pork wrapped in banana leaves underground with hot stones. Fortunately, we can achieve similar results using modern kitchen equipment! This easy Cochinita Pibil recipe has become a regular in my home cooking rotation, and after trying it, I’m confident it will become a favorite in yours too.

What Makes Cochinita Pibil Special?

The magic of this Cochinita Pibil recipe comes from its unique blend of ingredients. First and foremost, achiote paste (made from annatto seeds) gives the dish its signature color and earthy flavor. Additionally, the combination of sour orange juice and aromatic spices creates a perfect marinade that tenderizes the meat while infusing it with incredible taste.

Moreover, the slow cooking process allows all these flavors to meld together beautifully. As a result, you’ll get fork-tender pork that practically melts in your mouth. Finally, the traditional garnishes of pickled red onions, habanero salsa, and fresh cilantro add brightness and contrast to complete this magnificent dish.

Ingredients You’ll Need

Before diving into the Cochinita Pibil recipe, let’s gather all the necessary ingredients:

For the marinade:

• 4-5 pounds pork shoulder (boneless), cut into 2-inch chunks
• 3.5 oz achiote paste (one small block)
• 1 cup fresh sour orange juice (or ⅔ cup fresh lime juice mixed with ⅓ cup orange juice)
• 8 garlic cloves, peeled
• 1 tablespoon dried oregano (Mexican if available)
• 2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 2 teaspoons salt
• 2 tablespoons white vinegar
• Banana leaves (optional but recommended)

For the pickled onions:

• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 jalapeño, sliced (optional)

For serving:

• Warm corn tortillas
• Fresh cilantro
• Lime wedges
• Habanero salsa (store-bought or homemade)

Step-by-Step Instructions

Preparing the Marinade

1. First, add the achiote paste, sour orange juice, garlic, oregano, cumin, black pepper, allspice, salt, and vinegar to a blender.
2. Next, blend until completely smooth. The mixture should have a vibrant orange-red color and thick consistency.
3. Meanwhile, trim excess fat from the pork shoulder and cut it into 2-inch chunks.
4. Subsequently, place the pork in a large bowl or ziplock bag and pour the marinade over it, ensuring all pieces are well coated.
5. Cover or seal and refrigerate for at least 4 hours, but preferably overnight. The longer it marinates, the more flavorful your Cochinita Pibil will be.

Cooking the Cochinita Pibil

1. When you’re ready to cook, preheat your oven to 325°F (165°C).
2. If using banana leaves, briefly pass them over an open flame or hot burner to make them pliable. Then, line a Dutch oven or deep baking dish with them.
3. Pour the marinated pork and all the marinade into the prepared dish. If using banana leaves, fold them over to cover the meat.
4. Cover tightly with a lid or heavy-duty aluminum foil.
5. Bake for 3 to 3.5 hours, or until the pork is extremely tender and easily shreds with a fork.

Preparing the Pickled Onions

While the pork cooks, make the pickled onions:

1. First, combine vinegar, salt, and sugar in a saucepan and bring to a simmer.
2. Then, place the sliced onions and jalapeño (if using) in a heat-proof bowl.
3. Pour the hot vinegar mixture over the onions and let sit at room temperature for at least 1 hour.
4. Afterward, these can be refrigerated for up to a week.

Serving Your Cochinita Pibil

1. Once the pork is done, shred it using two forks, mixing it with the cooking liquid.
2. Serve the Cochinita Pibil with warm corn tortillas, pickled red onions, fresh cilantro, lime wedges, and habanero salsa.
3. For authentic presentation, you can additionally garnish with some extra freshly chopped cilantro and a sprinkle of cotija cheese.

Tips for Perfect Cochinita Pibil

• If you can’t find achiote paste, you can order it online or check Mexican specialty stores.
• The authentic Cochinita Pibil recipe uses sour oranges (Seville oranges), but the lime and orange juice mixture works wonderfully as a substitute.
• For an even more traditional approach, you can wrap the marinated pork in banana leaves before slow-cooking. This adds a subtle earthy flavor that’s absolutely delicious.
• Furthermore, you can adapt this recipe for a slow cooker! Simply cook on low for 7-8 hours.
• Most importantly, don’t rush the cooking process. The slow cooking is what gives Cochinita Pibil its incredible texture.

Serving Suggestions

This Cochinita Pibil recipe is incredibly versatile. Here are some delicious ways to enjoy it:

• Traditional tacos with corn tortillas
• Stuffed in burritos with rice and beans
• As a topping for nachos with melted cheese
• In tortas (Mexican sandwiches) with avocado
• Over rice as a hearty bowl meal
• In quesadillas with melty Oaxaca cheese

Why You’ll Make This Cochinita Pibil Recipe Again and Again

Once you try this Cochinita Pibil recipe, it will undoubtedly become a staple in your cooking repertoire. The combination of minimal active preparation time and maximum flavor makes it perfect for weekend cooking, meal prep, or impressing guests at your next dinner party.

Additionally, the leftovers (if there are any!) taste even better the next day as the flavors continue to develop. You can easily repurpose them into different meals throughout the week.

Without a doubt, this easy Cochinita Pibil recipe delivers restaurant-quality results with home kitchen simplicity. The vibrant colors, complex flavors, and tender texture make it a showstopper dish that everyone will request repeatedly.

There you have it—a foolproof Cochinita Pibil recipe that will transport your taste buds straight to the Yucatán Peninsula! Have you tried making this traditional Mexican dish before? Let me know in the comments how your Cochinita Pibil turns out!

Easy Cochinita Pibil Recipe You’ll Make on Repeat

Print Recipe

Pin Recipe

Author: thelunaskitchen Recipe Keys: Gluten Free

Prep Time 20 mins Cook Time 3 hrs Rest Time 10 mins Total Time 3 hrs 30 mins Difficulty: Intermediate Servings: 8 Calories: 385 kcal Best Season: Summer, Fall

Description

Bring the vibrant taste of Yucatán to your kitchen with this easy Cochinita Pibil! Tender pork slow-cooked in a citrusy achiote marinade delivers rich, smoky, and authentic Mexican flavor. Traditionally cooked underground in banana leaves, this simplified version captures the same warmth and depth using modern methods—perfect for family dinners or weekend feasts. Once you try it, this colorful, flavor-packed dish will quickly become a household favorite.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Cochinita Pibil:

• 
  4-5 pounds pork shoulder, cut into 2-inch chunks
• 
  3.5 oz achiote paste
• 
  1 cup sour orange juice (or ⅔ cup lime juice + ⅓ cup orange juice)
• 
  8 garlic cloves, peeled
• 
  1 tbsp dried oregano
• 
  2 tsp cumin
• 
  1 tsp black pepper
• 
  1 tsp allspice
• 
  2 tsp salt
• 
  2 tbsp white vinegar
• 
  Banana leaves (optional)

For the Pickled Onions:

• 
  1 large red onion, thinly sliced
• 
  1 cup white vinegar
• 
  1 tsp salt
• 
  2 tbsp sugar
• 
  1 jalapeño, sliced (optional)

For Serving:

• 
  Corn tortillas
• 
  Fresh cilantro
• 
  Lime wedges
• 
  Habanero salsa

Instructions

1. Blend achiote paste, citrus juice, garlic, and all spices until smooth.

1. Marinate pork in the mixture for at least 4 hours or overnight.

1. Preheat oven to 325°F (165°C).

1. If using, line a Dutch oven with banana leaves.

1. Add marinated pork with all marinade.

1. Cover tightly and bake for 3-3.5 hours until fork-tender.

1. Meanwhile, prepare pickled onions by combining vinegar, salt, and sugar, bringing to a simmer, then pouring over sliced onions.

1. Shred the cooked pork and serve with tortillas, pickled onions, cilantro, lime, and salsa.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 385kcal

% Daily Value *

Total Fat 24g37%

Sodium 685mg29%

Total Carbohydrate 8g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 35g70%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cochinita pibil, cochinita pibil recipe, cochinita pibil recipe slow cooker, cochinita pibil taco, cochinita pibil tacos,