The signature dish of the Yucatán Peninsula, cochinita pibil is pork marinated in achiote paste and bitter orange juice, wrapped in banana leaves, and slow-roasted until impossibly tender. Traditionally cooked in an underground pit, this oven version delivers all the same smoky, tangy, earthy flavor.

Directions

STEP #1

Blend achiote paste, bitter orange juice, vinegar, garlic, oregano, cumin, peppercorns, allspice, and salt in a blender until completely smooth. Taste and adjust seasoning — it should be tangy and deeply savory.

STEP #2

Place pork in a large bowl or zip-lock bag. Pour marinade over the pork and toss well to coat every piece. Cover and refrigerate for at least 4 hours, ideally overnight.

STEP #3

Preheat oven to 325°F. Line a large Dutch oven or roasting pan with banana leaves, letting them overlap and hang over the sides. Add sliced onion to the bottom. Place marinated pork on top, pour any remaining marinade over the top, and tuck in habanero peppers. Fold the banana leaves over the pork to create a sealed packet. Cover tightly with a lid or foil.

STEP #4

Roast in the oven for 3.5 to 4 hours until the pork is fall-apart tender and the juices are deep orange-red. Check at 3 hours — it's done when you can shred it effortlessly with a fork.

STEP #5

Remove pork from the banana leaves and shred with two forks, mixing the meat back into the braising juices. Serve on warm corn tortillas with pickled red onions and fresh habanero salsa on the side.

Tips

Achiote (annatto) paste is available at Mexican grocery stores. Look for the Yucateco brand — it's excellent and widely available.
Banana leaves are often sold frozen. Thaw completely before use and pass each leaf briefly over a gas flame or hot burner until it turns bright green and pliable. This prevents tearing.
Pickled red onions are essential for cochinita pibil. Slice red onions thinly and soak in lime juice with a pinch of salt and dried oregano for at least 30 minutes.

Cochinita Pibil

Ingredients

pi-totalpercent