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About this recipe

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Recipe highlight

Why you’ll love it

Tender pork soaked in achiote and citrus, slow-roasted until it falls apart, then topped with electric-pink pickled onion and fresh lime — this is one of Yucatán’s most recognizable dishes. 🍊🔥

Ingredients

• Achiote pork 🐖
• 🐖 1.4 kg boneless pork shoulder, cut into large chunks (3.1 lb)
• 🌶️ 100 g achiote paste (3.5 oz)
• 🍊 180 ml fresh orange juice (¾ cup / 6 fl oz)
• 🍋 80 ml fresh lime juice (⅓ cup / 2.7 fl oz)
• 🍎 30 ml apple cider vinegar (2 tbsp / 1 fl oz)
• 🧄 25 g garlic (5 large cloves / 0.9 oz)
• 🌿 1 tsp dried Mexican oregano
• 🌿 1 tsp ground cumin
• 🌿 ½ tsp ground allspice
• 🌿 ¼ tsp ground cinnamon
• 🧂 2 tsp fine sea salt
• ⚫ ½ tsp black pepper
• For roasting 🍃
• 🧅 180 g white onion, thickly sliced (1 large / 6.3 oz)
• 🍃 Banana leaves, optional but traditional
• 💧 120 ml water or chicken broth (½ cup / 4 fl oz)
• Pickled red onion 🧅
• 🧅 250 g red onion, very thinly sliced (2 medium / 8.8 oz)
• 🍋 100 ml fresh lime juice (⅓ cup + 1 tbsp / 3.4 fl oz)
• 🍊 60 ml fresh orange juice (¼ cup / 2 fl oz)
• 🍎 30 ml apple cider vinegar (2 tbsp / 1 fl oz)
• 🧂 ¾ tsp fine sea salt
• 🌿 ½ tsp dried Mexican oregano
• 🌶️ ½ habanero, very thinly sliced, optional
• To serve 🌮
• 🌮 Warm corn tortillas
• 🌿 Fresh cilantro
• 🍋 Lime wedges
• 🥑 Sliced avocado, optional
• 🌶️ Habanero salsa, optional

Preparation

• 1 Make the achiote marinade 🌶️ Place the achiote paste, orange juice, lime juice, apple cider vinegar, garlic, oregano, cumin, allspice, cinnamon, salt, and black pepper in a blender. Blend until completely smooth and intensely red-orange.
• 2 Marinate the pork 🐖 Place the pork shoulder pieces in a large bowl. Pour over the achiote marinade and turn thoroughly until every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight.
• 3 Pickle the onion 🧅 Combine the sliced red onion, lime juice, orange juice, vinegar, salt, oregano, and optional habanero. Toss well and leave for at least 30 minutes, stirring once or twice, until the onion becomes vivid pink and lightly softened.
• 4 Prepare the roasting dish 🍃 Preheat the oven to 160°C (320°F). Line a deep Dutch oven or covered baking dish with softened banana leaves if using. Scatter the sliced white onion across the bottom.
• 5 Add the pork 🍊 Arrange the marinated pork over the onion and pour all remaining marinade over the meat. Add the water or broth around the edges.
• 6 Wrap and cover 🔥 Fold the banana leaves over the pork, then cover the dish tightly with its lid or foil. The tight seal traps steam and keeps the pork juicy throughout the long roast.
• 7 Slow-roast until tender ⏳ Roast for approximately 3 hours, checking after 2½ hours. The pork is ready when it separates easily with a fork and the connective tissue has completely softened.
• 8 Shred the pork 🐖 Transfer the pork to a board or wide dish and shred it into thick juicy strands using two forks.
• 9 Reduce the roasting juices 🍊 Pour the roasting liquid into a wide skillet and simmer over medium-high heat for 5–8 minutes until slightly concentrated and glossy.
• 10 Return the pork 🔥 Add the shredded pork to the reduced achiote juices and toss until every strand is coated. Cook for another 2–3 minutes so some edges begin to caramelize while the meat remains juicy.
• 11 Build and serve 🌮 Pile the hot Cochinita Pibil onto warm corn tortillas or serve it as a plated main dish. Top generously with pickled red onion, cilantro, fresh lime, and optional habanero salsa.

Timing details

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Estimated values per serving.

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