Classic Yucatan Slow-Roasted Achiote Pork

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Cochinita pibil is the signature slow-roasted pork of Mexico's Yucatan Peninsula, traditionally pit-cooked after marinating in achiote, citrus, and habanero. Wrapped in banana leaves and baked low and slow, the pork becomes meltingly tender and infused with deep red-orange color. Served with quick-pickled red onions and warm tortillas, it captures the soul of Mayan and Yucatecan cooking.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 3 gSugar
• 52 gProtein
• 980 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the achiote-citrus marinade

• 3 oz achiote paste (about 1/2 cup)
• 1 cup bitter orange juice (or 3/4 cup fresh orange juice plus 1/4 cup fresh lime juice)
• 1/2 cup distilled white vinegar
• 6 garlic cloves, peeled
• 2 habanero chiles, stemmed and seeded
• 2 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1/2 tsp ground cloves

For the pork

• 4 lb boneless pork shoulder, cut into 2-inch chunks
• 2 tbsp kosher salt, plus more to taste
• 2 large banana leaves, thawed if frozen
• 1/2 white onion, sliced into thin rings
• 2 tbsp lard or neutral oil
• Warm corn tortillas, for serving

For the pickled red onions

• 1 medium red onion, halved and thinly sliced
• 1/2 cup fresh lime juice
• 1 tsp kosher salt
• 1 small habanero, thinly sliced
• 2 tbsp chopped fresh cilantro

Directions

1. In a blender, combine the achiote paste, bitter orange juice, vinegar, garlic, habaneros, oregano, cumin, and cloves. Blend on high until completely smooth, about 60 seconds, scraping down the sides as needed.
2. Place the pork chunks in a large resealable plastic bag. Pour in the marinade, add the salt, seal the bag, and massage thoroughly to coat every piece. Refrigerate at least 4 hours or ideally overnight, turning the bag occasionally to redistribute the marinade.
3. While the pork marinates, prepare the pickled onions: combine the sliced red onion, lime juice, salt, and habanero in a small nonreactive bowl. Set aside at room temperature for at least 30 minutes, until the onions turn bright pink. Stir in the cilantro just before serving.
4. Preheat the oven to 325°F (165°C). Pass each banana leaf briefly over a gas flame or under a hot broiler for 10 to 15 seconds per side until soft, glossy, and pliable (this prevents cracking). Line a 6- to 7-quart Dutch oven with one banana leaf, letting the excess drape generously up the sides.
5. Scatter the sliced white onion across the bottom of the lined pot, then add the marinated pork and all of the remaining marinade. Drizzle the lard over the top, lay the second banana leaf over the pork, and cover the pot tightly with a double layer of heavy-duty aluminum foil, pressing firmly to seal.
6. Place on the middle rack and bake until the pork is fork-tender and shreds effortlessly, 3 1/2 to 4 hours. The cooking liquid should be deeply reduced and a rich red-orange color.
7. Carefully remove the pot from the oven and let it rest, still sealed, for 15 minutes. Lift off the foil and the top banana leaf, discarding the leaf.
8. Using two forks, shred the pork directly in the pot, mixing it thoroughly with the cooking juices. Skim off any excess surface fat if desired, then taste and adjust with additional salt.
9. Serve hot in a warm bowl alongside the pickled red onions, corn tortillas, refried black beans, and lime wedges, letting everyone build their own tacos.

Cook’s Notes

• Marinating overnight develops the deepest color and earthy flavor; 4 hours works in a pinch but overnight is far superior.
• If bitter (Seville) oranges are unavailable, substitute 3/4 cup regular orange juice plus 1/4 cup fresh lime juice for an authentic tang.
• Frozen banana leaves are widely available at Latin markets; thaw overnight in the refrigerator and pat dry before use.
• Traditional pib cooking happens in an underground pit; wrapping in banana leaves and baking mimics that moist, smoky steaming environment.
• Leftovers keep refrigerated for up to 4 days and taste even better the next day. Reheat gently with a splash of orange juice to refresh the sauce.

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