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Mexican

Cochinita Pibil

A Yucatán-style slow-cooked pork dish marinated with achiote and sour orange juice, served tender and shreddable.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Cochinita Pibil

6 hr 25 mintotal

2 hr 25 min hands-on4 hr hands-off

Prep 25 min · Cook 2 hr

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 4 hours of marinating time.

Method

  1. Blend the achiote paste, sour orange juice, garlic, dry oregano, cumin powder, black pepper, and salt into a smooth marinade.

  2. Coat the pork well with the marinade, cover, and refrigerate for the listed marinating time.

  3. Line a small baking dish with softened banana leaves if using, then add the marinated pork and fold the leaves over it.

  4. Cover the dish tightly and bake at 160°C until the pork is fully cooked, very tender, and easy to shred.

  5. Rest the pork briefly, then shred it into the cooking juices so it stays moist.

  6. Mix the sliced onion with lemon juice, salt, and habanero pepper for a sharp garnish.

  7. Serve the shredded pork hot with the onion garnish.

How to tell it's done

The pork should be fully cooked, deeply stained with achiote, moist, and easy to shred.

Getting it right

Tip

Keep the dish tightly covered while baking so the pork braises in its own juices instead of drying out.

What to serve it with

Serve with corn tortillas, rice, or simple beans, with the sharp onion garnish on top.

Common mistakes

The pork is dry rather than shreddable.
Cover it tightly and keep the oven low. Cochinita pibil is steamed as much as roasted — the banana leaves and a sealed dish trap the moisture, and a loose cover lets it all escape.
The marinade tastes flat.
Give it the full marinating time, overnight if you can, and use sour orange or a mix of orange and lime juice rather than plain orange. That sharpness is what carries the achiote into the meat.

Substitutions

  • Use Orange Juice mixed with Lemon and Vinegar only if Sour Orange Juice is unavailable; the flavor will be an approximation.
  • Use parchment paper if Banana Leaves are unavailable; banana leaves add aroma but are not required for home adaptation.
  • Use Boneless Chicken instead of Pork Shoulder for a lighter version, but it will not be traditional cochinita pibil.
  • Use Habanero Pepper sparingly; it is very hot and can be omitted for a milder plate.

Storing and reheating

Keeps four days in the fridge in its juices and is better the next day. It freezes for three months — freeze it shredded with the liquid so it does not dry out. Reheat covered. Make the pickled onion fresh; it goes soft within two days.