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Cochinita Pibil

Name: Cochinita Pibil
Prep time: 240 min
Cook time: 180 min
Total time: 420 min
Yield: 6-8
Cuisine: Mexican
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

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.

#pork#Yucatán#achiote#tacos#Mexican#traditional