Cochinita Pibil

Cochinita pibil is the treasure of Yucatan cooking: pork marinated in earthy achiote and sour orange, then slow-roasted until it falls apart. Wrapped in banana leaves in its homeland, this oven version keeps all the magic and fills the house with a wonderful aroma.

Prep time

30 mins

Cook time

3 hours

Total time

3 hours 30 mins

Servings

4 servings

Calories

620

Ingredients

• 1.2 kg pork shoulder
• 100 g achiote paste
• 120 ml sour orange juice (or 80 ml orange juice plus 40 ml lime juice)
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon white vinegar
• Salt and pepper, to taste
• 1 red onion, thinly sliced
• 1 habanero chilli, sliced (optional)
• 120 ml lime juice, for pickling
• Warm corn tortillas, to serve
• Banana leaves or foil, for wrapping

Instructions

1. Blend the achiote paste, sour orange juice, garlic, cumin, oregano, cinnamon and vinegar into a smooth marinade.
2. Rub the marinade all over the pork, cover and chill for at least 4 hours or overnight.
3. Wrap the pork tightly in banana leaves or foil and place it in a roasting dish.
4. Roast at 160°C for 3 hours until the pork is completely tender and shreds easily.
5. Meanwhile, pickle the red onion and habanero in lime juice with a pinch of salt for 30 minutes.
6. Shred the pork with two forks and toss it through the cooking juices.
7. Serve piled into warm corn tortillas with the pickled onions on top.

Pro tips

• Marinating overnight gives the deepest achiote flavour.
• Cook low and slow; rushing the roast will leave the pork tough.
• If you cannot find sour oranges, the orange and lime juice blend works very well.
• Leftover cochinita makes wonderful tortas, tacos and quesadillas.

Frequently asked questions