Entree: Mexico – Yucatan Peninsula, Quintana Roo – Cochinita Pibil (Yucatan-Style Slow-Roasted Pork)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Total 4 hrs

Ingredients

- 4 lb (1.8 kg) pork shoulder (Boston butt), trimmed and cut into 3–4 large pieces
- 4 oz (110 g) achiote paste
- 1 1/2 cups (360 ml) freshly squeezed sour orange juice (naranja agria); if unavailable, use 1 cup (240 ml) fresh orange juice + 1/2 cup (120 ml) fresh lime juice
- 6 cloves garlic, peeled and crushed
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (9 g) coarse salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 3–4 large banana leaves, rinsed and dried (or enough to wrap pork)
- Heavy-duty aluminum foil for sealing
- 2 tbsp (30 ml) vegetable oil or lard (for beans and finishing)
- 12 corn tortillas (6-in) for serving

Pickled Red Onions (Cebolla Encurtida)
- 2 medium red onions, thinly sliced (about 10 oz / 285 g)
- 1 cup (240 ml) sour orange juice (naranja agria) or 1/2 cup (120 ml) orange juice + 1/2 cup (120 ml) white vinegar
- 1/2 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt

Refried Black Beans (Frijoles Negros Refritos)
- 3 cups (690 g) cooked black beans (or two 15 oz / 425 g cans, drained and rinsed)
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil or lard
- 1/4 cup (60 ml) bean cooking liquid or water, plus more if needed

Garnishes and Serving
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 limes, quartered
- 1–2 habanero peppers, finely chopped (optional; xnipec-style salsa)

Instructions

Short Description:
Cochinita Pibil is pork marinated in achiote paste and sour orange (naranja agria), wrapped in banana leaves and slow-roasted until meltingly tender. Serve with pickled red onion, warm corn tortillas, and refried black beans for a complete Yucatecan main course.

Regional Notes:
This Quintana Roo/Yucatan version uses achiote paste and freshly squeezed sour orange juice and is traditionally wrapped in banana leaves (not foil alone) before slow roasting, producing the characteristic earthy, citrus-acid balance and deep red color. Unlike inland pork preparations, the banana leaves and naranja agria are essential to the coastal Yucatecan flavor and tender texture.

1. Make the achiote marinade: warm the sour orange juice slightly (not boiling). In a blender or bowl, dissolve the achiote paste into the warm juice, then add crushed garlic, oregano, cumin, salt, and black pepper; blend until smooth. Strain if desired to remove any large particles.
2. Marinate the pork: place pork pieces in a nonreactive dish or large resealable bag. Pour the achiote-sour orange marinade over the pork, add bay leaves, press to coat, cover or seal, and refrigerate for at least 6 hours, preferably overnight, turning once to redistribute the marinade.
3. Prepare banana leaves: if using fresh/frozen banana leaves, soften them by passing briefly over an open flame or dipping in hot water to make pliable and wipe dry. Line a large roasting pan with 1–2 leaves so edges overlap.
4. Assemble for roasting: place marinated pork on the banana leaf-lined pan and pour any remaining marinade over the meat. Wrap the pork snugly in banana leaves, folding edges to seal, then wrap the whole package tightly in heavy-duty aluminum foil to create a steam-tight parcel.
5. Roast low and slow: preheat oven to 300°F (150°C). Place the wrapped pork on a baking sheet and roast for 3 1/2 to 4 hours, or until the pork is very tender and easily shredded with forks. For a more authentic low temperature, 275°F (135°C) for 4–5 hours also works.
6. Rest and shred: remove roast from oven, open foil carefully (watch for steam), discard bay leaves and banana leaf pieces as desired, and let the pork rest 10–15 minutes. Shred pork with two forks and mix back with the pan juices to keep it moist and flavorful. Taste and adjust salt.
7. Make pickled red onions: while the pork roasts (or at least 30 minutes before serving), combine thinly sliced red onion, sour orange juice (or orange+vinegar), oregano, and salt in a nonreactive bowl. Press onions down so liquid covers them. Let sit at room temperature 30 minutes or refrigerate 1 hour+ for deeper flavor. Drain slightly before serving.
8. Make refried black beans: heat 2 tbsp (30 ml) oil or lard in a skillet over medium heat. Add chopped onion and cook until translucent, 4–6 minutes, then add garlic and cook 30 seconds. Add cooked beans, cumin, and salt. Mash beans with a potato masher or back of spoon, adding 1/4 cup (60 ml) bean liquid or water to reach desired consistency. Cook until beans are thick and creamy, 5–8 minutes; adjust seasoning.
9. Warm tortillas: heat a dry skillet or comal over medium-high heat and warm tortillas 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven 10 minutes.
10. Serve: pile shredded cochinita on warm tortillas, top with pickled red onions and cilantro, and squeeze lime. Serve with refried black beans and optional finely chopped habanero salsa (xnipec) on the side.
11. Leftovers: store cooled shredded pork in its cooking juices in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently with a splash of orange juice or stock to keep moist.