Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cochinita Pibil
A traditional slow-roasted pork dish from the Yucatán Peninsula.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Make Marinade: In a blender, combine the achiote paste, bitter orange juice, garlic, cumin, oregano, and 1 tbsp salt. Blend until completely smooth.
- 2
Marinate Pork: Place the pork chunks in a bowl and coat them thoroughly with the vivid red marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 3
Prepare Banana Leaves: Pass the banana leaves briefly over a gas flame or hot burner to soften them and make them pliable. Line a Dutch oven or roasting pan overlapping the leaves, leaving enough overhang to fold over the top.
- 4
Wrap and Roast: Place the marinated pork and all the juices into the leaf-lined pot. Fold the overhanging leaves over the meat to completely encase it. Cover the pot tightly with a lid or foil. Bake at 325°F (160°C) for 3.5 to 4 hours.
- 5
Shred: Open the leaves carefully (watch for steam). The meat should be incredibly tender. Shred the pork with two forks directly in the cooking juices.
- 6
Serve: Serve the juicy Cochinita Pibil immediately on warm tortillas, heavily garnished with bright, acidic pickled red onions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving450
Calories
47 g
Protein
8 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cochinita pibil is a signature dish of the Yucatan, where pork is marinated in achiote and sour-orange juice, wrapped in banana leaves, and slow-roasted in a pit oven called a pib. The recipe is rooted in Maya cooking, with the earthy red achiote paste and the underground roast both predating the arrival of pork, which the Spanish later folded into the technique. The result is brilliantly red, citrus-bright, and fall-apart tender, traditionally served with pickled red onion and habanero.
Listahan note
This version brings the Yucatecan classic to an oven, using achiote paste and a citrus blend that mimics hard-to-find sour orange, finished with the essential pickled onions.
Technique cues
- Blend the achiote paste fully into the citrus marinade so it coats every piece evenly instead of leaving raw, gritty clumps.
- Line the pan with banana leaves and fold them over the pork, which traps steam and lends a subtle grassy aroma the foil alone cannot give.
- Roast low and slow until a fork twists the meat apart with no resistance, then rest it in the juices before shredding.
Kitchen flow
- Parallel prep
- Marinate the pork the night before, then make the pickled onions while it roasts so both finish together.
- Make-ahead
- The roast is even better reheated, so cook it a day ahead and warm it in its own juices.
- Leftover move
- Crisp the shredded pork in a hot pan for panuchos or tacos, or fold into a torta with extra pickled onion.
- Cleanup rhythm
- Roast in the banana-leaf-lined pan so juices collect in one vessel, and pickle the onions in their serving jar.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork shoulder
main protein
Purpose: The marbled shoulder breaks down over the long roast into the juicy, shreddable texture pibil demands.
Handling: Cut into large chunks so the marinade penetrates and the meat cooks evenly.
Adaptation: Pork butt is interchangeable; for a leaner take, use country-style ribs.
achiote paste
signature seasoning and color
Purpose: This annatto-based paste gives the dish its earthy, slightly peppery flavor and unmistakable red-orange hue.
Handling: Dissolve into the citrus juice before marinating so it spreads evenly.
Adaptation: Combine annatto powder with a little smoked paprika, oregano, and cumin if paste is unavailable.
sour orange juice
acidic marinade
Purpose: The tart juice tenderizes the pork and gives the bright, citrus-forward flavor the dish is known for.
Handling: Blend with the achiote and spices to make the marinade.
Adaptation: Mix regular orange juice with lime and a splash of grapefruit to mimic sour orange.
banana leaves
wrapper
Purpose: The leaves trap steam and impart a faint, tea-like aroma that is central to authentic pibil.
Handling: Pass over a flame to soften, then line the pan and wrap the pork.
Adaptation: Parchment under foil keeps it moist if banana leaves are out of reach, losing only the subtle aroma.
red onion
pickled garnish
Purpose: The sharp, citrus-pickled onions are inseparable from pibil, cutting the rich pork with crunch and acid.
Handling: Thinly slice and quick-pickle in lime or sour orange juice with salt.
Adaptation: Pickled shallots give a similar bite and milder onion flavor.
habanero chile
heat accent
Purpose: A little habanero in the pickle or salsa adds the fruity Yucatecan heat that defines the region.
Handling: Slice thin and add sparingly to the pickled onions; handle with care.
Adaptation: A milder serrano or a few drops of hot sauce for those sensitive to heat.
Technique notes
- Marinate at least overnight so the achiote and citrus fully penetrate the thick pork.
- Save and skim the roasting juices to spoon back over the shredded meat for maximum moisture and flavor.
- Toast and warm tortillas right over the flame to serve alongside for the most traditional plate.
Ingredient swaps
- Weeknight shortcut
- Pressure-cook the marinated pork to get fall-apart meat in about an hour instead of several.
- Gluten-free direction
- Achiote, citrus, and corn tortillas are naturally gluten-free; just check the achiote paste label.
- Lower-sodium direction
- Use less salt in the marinade and let the pickled onions provide most of the seasoning at the table.
Serve alongside
- warm corn tortillas
- Frijoles Refritos (Refried Beans)
- habanero pickled red onions
- Yucatecan tomato and avocado salad
- agua fresca de naranja agria
- Mexican lager
- horchata
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the shredded pork in its juices for up to four days, improving as it sits.
- Reheat gently with a splash of the reserved roasting liquid so it stays moist.
- Freeze in portions with liquid for up to three months and thaw in the fridge before warming.
Equipment
- deep roasting pan or Dutch oven
- banana leaves for lining and wrapping
- blender for the marinade
- jar for the pickled onions
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