Cochinita Pibil
Cochinita Pibil Yucateca
The signature dish of Yucatán: pork shoulder marinated in achiote paste and naranja agria, wrapped in hojas de plátano, and slow-cooked until it shreds at a touch. Served with cebolla morada encurtida and a screaming-hot chile habanero salsa.
Prep
4 hours marinating (overnight ideal)
Cook
3 hours
Servings
6-8
Difficulty
Hard
1 Ingredients
- 1 kg pork shoulder or leg, cut in large chunks
- 100 g pasta de achiote
- 200 ml jugo de naranja agria (or mix orange + lime juice)
- 3 cloves garlic, crushed
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp dried orégano
- 1/2 tsp black pepper
- Hojas de plátano, softened over flame
- 1 cebolla morada, finely sliced
- Juice of 2 limes (for pickled onion)
- 1 tsp salt (for pickled onion)
- 2-3 chiles habaneros, finely chopped
- Tortillas de maíz, to serve
2 Instructions
- 1
Cut the pork into large chunks (about 5 cm) and place in a non-reactive bowl.
- 2
Blend the pasta de achiote with naranja agria, garlic, salt, pepper, cumin and orégano until smooth.
- 3
Pour the marinade over the pork, massaging to coat every piece. Cover and refrigerate at least 4 hours, ideally overnight.
- 4
Pass the hojas de plátano briefly over an open flame to soften them and bring out aroma. Line a deep baking dish or Dutch oven with the leaves, leaving enough overhang to wrap.
- 5
Pour the pork and all its marinade into the lined dish. Fold the hojas over the top to enclose completely.
- 6
Cover tightly with a lid or foil. Bake at 180 °C for 3 hours, until the meat shreds easily with a fork.
- 7
While the pork cooks, prepare the cebolla encurtida: combine sliced cebolla morada with lime juice, salt and chopped chiles habaneros. Let sit at least 30 minutes.
- 8
Shred the cooked pork inside its juices so it absorbs every drop of adobo.
- 9
Serve hot with warm tortillas de maíz, cebolla habanera on top, and extra salsa on the side.
💡 Tips from the Kitchen
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If you cannot find naranja agria, mix 2 parts orange juice with 1 part white vinegar and 1 part lime juice.
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Real cochinita pibil is cooked in a pib (underground oven). The home version in the oven gets very close if you keep it sealed.
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The pickled onion is non-negotiable — it cuts the richness of the pork.