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Cochinita Pibil
Yucatecan slow-cooked pork in achiote and orange juice, wrapped in banana leaves — fragrant, vivid red and meltingly tender.
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30 minPrep🔥
4 hrCook🍽️
6Serves📊
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Ingredients
- 1.5kg pork shoulder, cubed
- For marinade: 4 tbsp achiote paste, juice of 4 oranges, juice of 4 limes, 6 garlic cloves, 1 tsp cumin, 1 tsp allspice, 1 tsp oregano, salt
- Banana leaves to wrap
- Pickled red onions and tortillas to serve
Instructions
- Blend the marinade smooth.
- Marinate the pork overnight.
- Line a casserole with banana leaves.
- Pour in pork and marinade; fold leaves over.
- Cover tightly and bake at 150C for 3.5-4 hours until falling apart.
- Shred with two forks; mix back into the juices.
- Serve in tortillas with pickled onions.
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Tara’s tips
- Banana leaves give a unique flavour — they're worth seeking out.
- Pickled red onions are the essential accompaniment.
Serving suggestions
- Serve buffet-style for tacos.
Storage & reheating
Keeps 4 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No banana leaves?
Use parchment paper and foil — different but workable.
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