Cochinita Pibil is an aromatic, citrusy pulled pork delicacy originally from Mexico’s Yucatan peninsula. It’s so delicious that you’ll want to make it again and again. The pork shoulder is bathed in a tangy, earthy achiote marinade overnight to infuse it with flavor before it’s wrapped in banana leaves and slowly cooked until it’s fall-off-the-bone tender.
You can easily recreate cochinita pibil, a traditionally pit-roasted dish, in your oven or smoker. The result is juicy, savory pulled pork that is perfect for tacos when stuffed into warm corn tortillas and topped with pickled onions, cilantro, and lime.
What Makes Cochinita Pibil So Special?
Cochinita pibil gets its signature flavor from:
- Achiote paste – Also called annatto, this brick-red condiment made from ground achiote seeds adds an earthy, slightly peppery flavor as well as a beautiful color.
- Bitter orange juice – Seville or sour orange juice provides a tangy depth of flavor and also helps tenderize the meat.
- Smoky dried chiles – Mildly spicy guajillo chiles lend a subtle heat and fruitiness.
- Warm spices – Aromatics like cinnamon, cumin, oregano, and allspice round out the complex seasoning.
When combined into a marinade, these ingredients permeate the pork with incredible aromas and taste. The low and slow cooking then allows the pork to become fall-apart tender, while retaining moisture and a succulent flavor.
Step-By-Step Instructions
Follow these simple steps for amazing home-cooked cochinita pibil:
- Make the marinade – In a blender, mix the achiote paste, bitter orange juice, guajillo chiles, garlic, spices and seasonings until smooth.
- Marinate the pork – Score the pork shoulder all over and rub the marinade all over. Let it marinate overnight.
- Wrap in banana leaves – Place the pork in a baking dish and wrap tightly in banana leaves to seal in moisture.
- Roast slowly – Cook at 275F for 5-6 hours until fork tender. Keep an eye on moisture levels.
- Shred and serve – Once done, let rest before shredding. Serve in warm tortillas with toppings.
While it takes some time from start to finish, the incredibly complex and irresistible flavor payoff is well worth the wait. Just be sure to plan in advance.
Make Cochinita Pibil for Your Next Party
This Yucatan-style pulled pork is ideal for feeding a crowd at your next gathering or game day celebrations. Serve it as street tacos.
You can also freeze any leftovers to reheat for quick weeknight meals. In my case, I love to use them as filling for Arepas. Just warm and pile into tortillas, arepas, or any other favorite for an effortless yet insanely delicious dinner the whole family will ask for again and again.
For the full traditional cochinita pibil recipe including marinade ingredients and instructions, check out my complete recipe, and my other recipes for signature Red Onions with Habanero, Pineapple Habanero sauce, and Charred Tomatillo Salsa.
The Best Fall-Off-The-Bone Tender Cochinita Pibil (Yucatan-Style Pulled Pork)
10
servings30
minutes6
hoursKeep the screen of your device on
Ingredients
- Achiote Marinade
1 large 1 Cinnamon stick
1 tbsp 1 tbsp Olive oil
15 15 Whole all spice
1 1/2 tsp 1 1/2 tsp Cumin seeds
Salt and Pepper to Taste
1 tsp 1 tsp Dry Mexican oregano
1 tsp 1 tsp Dry marjoram
1 tsp 1 tsp Thyme
3 3 Dry guajillo or New Mexico chiles
4 4 Garlic cloves
5 5 Sour oranges (Juice) – you can substitute with Sour orange juice if you can’t find the oranges
2 2 Achiote paste bricks
- Cochinita Pibil
4 or 5 4 or 5 Bay leaves
1 1 Package of plantain leaves
1 1 Whole pork shoulder (also known as Pork butt, or Boston Butt) typically 6 – 10 pounds
Directions
- Marinade
- In a skillet, heat oil over medium heat. Add cloves, allspice, peppercorns, cinnamon stick, cumin seeds, oregano, marjoram, and thyme. Cook for 2-3 minutes until aromatic. Remove from heat.
- On the same skillet, or a griddle, char garlic cloves until blackened on all sides.
- In a dry skillet, toast guajillo chiles for 30-60 seconds. Soak chiles in water for 15 minutes to rehydrate.
- In a blender, combine toasted spices, rehydrated chiles, charred garlic, achiote paste, bitter orange juice, salt and pepper. Blend until smooth with ketchup consistency, adding water if too thick.
- Pork
- Use a knife to poke holes all over the pork shoulder. Season generously with salt and pepper. Add the laurel leaves.
- Pour marinade over pork and rub it all over with your hands. Cover and refrigerate for at least 2 hours, ideally overnight.
- In a roasting pan lined with balana leaves, place the marinated pork. Add bay leaves, and the marinade liquid, cover tightly with more banana leaves.
- Cook at 280°F in a pellet grill or oven until internal temperature reaches 200°F, about 6 hours.
- Monitor temperature with a meat thermometer. Meat should shred easily when fully cooked.
- Once done, let rest for 30 minutes before shredding.
- Serve shredded pork in warm tortillas topped with pickled red onions, cilantro and lime juice, and your favourite salsa.
Notes
- If you don’t have a pellet grill, you can do it in your conventional oven at the same temperature, or on a charcoal or gas grill with indirect heat. Always keep in mind that the idea is to cook the pork low and slow. Make sure you check on the meat regularly to make sure that you’re not losing moisture. You can add some water to the roasting pan every now and then.
- While not traditional, adding dry guajillo chiles to the marinade provides a nice complexity. The mild heat and fruity, earthy notes of the rehydrated guajillo peppers complement the other flavors. If you want to stay true to the original recipe, feel free to omit them, but the chiles do lend a delicious depth.
- You can prepare cochinita pibil marinade using annato seeds and preparing the paste on your own, or buying Achiote Paste at Latin American stores, or online, it usually comes in small packets (about 3.5oz/100g).
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What is Bitter Orange?
Bitter oranges, also known as Seville or sour oranges, add a tangy depth of flavor that is perfect for marinades and sauces. Their unique taste and aroma make them an ideal ingredient for many dishes. However, bitter oranges can be difficult to find in regular grocery stores.
If you can’t locate them, you can substitute by mixing equal parts grapefruit, orange, and lime juice. The citrus medley mimics the sour orange flavor profile nicely.
As another option, look for bottled bitter orange juice like Badia or Goya in the Latin American section of many grocers. While not as fresh, these work well in a pinch. I’ve used both brands with success, though I prefer fresh-squeezed juice when I can get my hands on real bitter oranges.
Demistifying Achiote:
Achiote, also known as annatto, is the secret ingredient that gives cochinita pibil its signature red-orange hue and tangy, earthy flavor. This brick-red condiment is made from the seeds of the achiote tree (Bixa orellana), which is native to South and Central America.
Achiote adds color and mild flavor to many Latin American dishes, including cochinita pibil. It’s also used to give cheddar, Colby, and other cheeses their bright golden yellow tones.
You can find achiote in a few different forms:
- Whole seeds
- Ground powder
- Prepared paste
- Oil
The paste is the most convenient for making cochinita pibil at home. Look for it in Latin grocery stores or order it online. It usually comes in small, squeezable packets.
You can make your own paste by grinding the seeds, but the pre-made paste saves you time and effort without sacrificing any flavor. Just a few tablespoons mixed into the marinade is enough to give that signature orange-red color and tangy kick.
Conclusion
Cochinita pibil is a true Mexican delicacy that takes some time to prepare but is worth every minute. The citrus marinade and slow roasting transform the pork shoulder into tender, fragrant perfection. You can now recreate this Yucatan specialty right at home as you have a tried and true complete recipe and tips for sourcing the most important ingredients like achiote paste and bitter orange.
Impress your family and friends with a batch of the most succulent shredded pork tacos they’ve ever tasted! Whatever the occasion, this flavorful Mexican pulled pork is a crowd-pleaser. The depth of flavors from the marinade soaked into the pork is incredible. I hope you’ll give this Cochinita Pibil recipe a try soon. Let me know how your Mexican feast turns out by leaving a 5 star review!
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