Description

Savory Cochinita Pibil is a traditional Yucatán pork dish enhanced with a vibrant achiote marinade and slow-baked until tender. This flavorful recipe combines citrus juices, aromatic spices, and optional banana leaves for an authentic touch, resulting in succulent shredded pork perfect for serving in corn tortillas with pickled red onion, queso fresco, and fresh cilantro garnishes.

Ingredients

Scale

Marinade

3 tablespoons Achiote Paste (Use Sazón Goya if unavailable)
1 cup Orange Juice (Juice from about 4-5 fresh oranges)
1/4 cup Lime Juice (Approximately 4 fresh limes needed)
1 medium White Onion (Quartered for easier blending)
4 cloves Garlic
1 teaspoon Kosher Salt
1/2 teaspoon Ground Cumin

Main

3 pounds Pork Shoulder (Cut into large chunks)
Banana Leaves (Optional, for wrapping the pork)

Serving

Corn Tortillas (Ideal for serving the pork)
Pickled Red Onion (Adds tanginess)
Queso Fresco (Crumbly cheese to complement the dish)
Chopped Cilantro (For fresh garnish)

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Instructions

Prepare Marinade: In a blender, combine achiote paste, orange juice, lime juice, quartered onion, garlic, kosher salt, and ground cumin. Blend until the mixture is smooth and well combined, forming a vibrant, aromatic marinade.
Marinate Pork: Place the pork shoulder chunks into a large bowl and thoroughly coat them with the prepared marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 6 hours, preferably up to 24 hours to allow deep flavor absorption.
Preheat Oven: Preheat your oven to 325°F (163°C). If using banana leaves, line your Dutch oven with them to add authentic flavor and help retain moisture during cooking.
Bake Pork: Transfer the marinated pork along with all the marinade into the lined Dutch oven. Cover it tightly with the lid to seal in moisture, and bake in the oven for 3½ hours or until the pork is fork-tender and easily shreddable.
Shred and Serve: Remove the pork from the oven and use two forks to shred the meat finely. Stir the shredded pork back into the cooking juices to keep it moist and flavorful. Serve warm on corn tortillas topped with pickled red onion, queso fresco, and chopped cilantro.

Notes

For authentic flavor and presentation, use banana leaves to line the Dutch oven, but this step is optional.
Marinating the pork overnight helps deepen the flavors and tenderize the meat.
If fresh orange and lime juice are unavailable, use 100% pure bottled juice, but fresh is preferred.
This recipe is traditionally cooked low and slow to achieve tender texture; avoid increasing the oven temperature as it may dry out the pork.
Pickled red onions add a nice tang and contrast; consider making them ahead of time for best results.