Before you cook
Background Recipe story & origin
Cochinita pibil is the signature dish of the Yucatan Peninsula. Pork is marinated in achiote paste (annatto seeds ground with spices) and sour orange juice, wrapped in banana leaves, and traditionally cooked in an underground pit (pib). The banana leaves steam the meat while imparting subtle flavor. Served with cebollas encurtidas (pickled red onions with habanero) on tacos or tortas.
Before you start Equipment you'll need
- Dutch oven — Provides even heat retention for long slow braising until meat becomes meltingly tender
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Make the marinade
Blend achiote paste with orange juice, lime juice, garlic, cumin, oregano, and salt until smooth.
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Marinate the pork
Cut pork into large chunks. Coat with marinade. Refrigerate at least 4 hours, overnight better.
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Wrap and roast
Line Dutch oven with banana leaves. Add pork with marinade. Fold leaves over. Cover. Roast at 300°F ...
Prep Get set first
About 10 min of prep
- Prepare Dutch oven
This recipe takes about 240 minutes total.
Ingredients
Instructions
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-
Make the marinade
Blend achiote paste with orange juice, lime juice, garlic, cumin, oregano, and salt until smooth.
-
Marinate the pork
Cut pork into large chunks. Coat with marinade. Refrigerate at least 4 hours, overnight better.
-
Wrap and roast
Line Dutch oven with banana leaves. Add pork with marinade. Fold leaves over. Cover. Roast at 300°F for 3-3.5 hours until pork shreds easily.
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Make the pickled onions
Slice red onions thin. Pour boiling water over, drain after 1 minute. Toss with vinegar, salt, and sliced habanero. Let sit 1 hour.
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Warm the tortillas and serve
Shred pork. Serve with pickled onions and warm tortillas.