Entree: Mexico – Yucatan – Cochinita Pibil (Slow-roasted Yucatecan pork marinated in achiote and citrus)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 4 hrs

Total 8 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder (boneless), cut into large chunks
- 3 oz (85 g) achiote (annatto) paste
- 1/2 cup (120 ml) Seville orange juice or 1/2 cup (120 ml) mix of fresh orange and lime juice
- 2 tbsp (30 ml) white vinegar
- 6 cloves garlic, minced, approx. 30 g
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cloves
- 2 bay leaves
- 2 banana leaves (optional, for authentic wrapping; if unavailable, use heavy foil)
- 1 large red onion, thinly sliced, approx. 8 oz (225 g) — for pickled onions
- 1/2 cup (120 ml) white vinegar — for pickling
- 1/2 cup (120 ml) fresh orange juice — for pickling
- 1 tbsp (12 g) granulated sugar — for pickling
- 1 tsp (6 g) salt — for pickling
- 12 small corn tortillas (6-inch), approx. 360 g total, for serving
- Fresh cilantro leaves and lime wedges, for serving

Instructions

1. In a blender or food processor, combine the achiote paste, Seville orange juice, white vinegar, minced garlic, salt, pepper, cumin, oregano, and ground cloves; blend to a smooth marinade.
2. Place the pork chunks in a large bowl or resealable bag and pour the marinade over, ensuring meat is well coated. Add bay leaves, cover, and refrigerate at least 4 hours or preferably overnight.
3. Preheat oven to 300°F (150°C). If using banana leaves, quickly pass them over an open flame or hot pan to make them pliable, then line a deep roasting pan with leaves; if not using banana leaves, line pan with heavy-duty foil.
4. Arrange the marinated pork in the prepared pan, spoon remaining marinade over the top, wrap with additional banana leaves or seal tightly with foil, and cover with a lid or more foil.
5. Roast in the oven until pork is very tender and shreds easily, about 3 to 4 hours. Alternatively, cook in a slow cooker on low for 6–8 hours.
6. While the pork cooks, make the pickled red onion: combine the sliced red onion, white vinegar, orange juice, sugar, and salt in a bowl; let sit at room temperature at least 30 minutes, stirring occasionally. Drain before serving.
7. When pork is done, remove from oven and let rest 10 minutes. Shred the meat with two forks and mix with pan juices to keep moist.
8. Serve cochinita pibil on warm corn tortillas with pickled red onion, cilantro, and lime wedges.