Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula. The pork is marinated in a highly acidic citrus juice (sour orange is traditional) and annatto paste, giving it a bright red-orange color and distinct earthy flavor.
Ingredients
| Component | Quantity | Notes |
| Pork Shoulder | 3 lbs (1.4 kg) | Cut into large chunks. |
| Achiote Paste | 4 oz (115g) | A blend of annatto seeds and spices (essential). |
| Sour Orange Juice | 1 cup | Or substitute with 1/2 cup orange juice mixed with 1/2 cup lime juice. |
| Garlic Cloves | 6 | Crushed. |
| Cumin Powder | 1 tsp | |
| Oregano (Mexican) | 1 tsp | |
| Banana Leaves | 2 large sheets | Optional, but traditional for wrapping and steaming. |
| Pickled Red Onions | For serving. | Necessary condiment. |
| Corn Tortillas | For serving. |
Instructions
- Make the Marinade: In a blender, combine the achiote paste, sour orange juice, crushed garlic, cumin, oregano, and salt until completely smooth.
- Marinate the Pork: Rub the achiote marinade thoroughly over the pork chunks. Place the pork and any remaining marinade in a bowl or resealable bag. Refrigerate for at least 6 hours, or preferably overnight.
- Wrap and Roast (Pibil): Preheat oven to 325°F (160°C). If using banana leaves, line a Dutch oven or deep roasting pan with the leaves and place the marinated pork inside. Fold the leaves over the top and cover the dish tightly with a lid or foil.
- Cook: Roast for 3.5 to 4.5 hours, or until the pork is fork-tender and easily shredded.
- Shred and Serve: Drain off most of the cooking liquid, reserving some for moisture. Shred the pork directly in the pot, tossing it with the concentrated juices and fat. Serve the Cochinita Pibil hot with warm corn tortillas and a generous topping of pickled red onion
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