Entree: Mexico – Campeche, Yucatan Peninsula – Cochinita Pibil (Yucatan Achiote Pork)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs

Additional 8 hrs

Total 8 hrs 5 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed and cut into 3-4 large pieces
- 6 tbsp (90 g) achiote paste
- 1 cup (240 ml) sour orange juice (naranja agria) (substitute: 1/2 cup (120 ml) orange juice + 1/4 cup (60 ml) lime juice + 1/4 cup (60 ml) water)
- 6 garlic cloves, crushed
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) white vinegar
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves (optional)
- Banana leaves, large enough to wrap the meat (no measurement)
- Kitchen twine or butcher's string
- Heavy-duty aluminum foil for sealing

Pickled red onions (cebollas encurtidas)
- 2 medium red onions, thinly sliced, approx. 12 oz (340 g)
- 1 cup (240 ml) sour orange juice (or substitute: 1/2 cup (120 ml) orange juice + 1/4 cup (60 ml) lime juice + 1/4 cup (60 ml) water)
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 small habanero pepper, thinly sliced (optional for heat)

Cilantro-lime rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) low-sodium chicken broth (or water)
- 1 tbsp (15 ml) vegetable oil
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1 tsp (5 g) salt

To serve
- 12–18 small corn tortillas, warmed
- Fresh cilantro leaves
- Lime wedges

Instructions

Short Description:
Slow-roasted Yucatecan pork marinated in achiote and sour orange, wrapped in banana leaves and served with pickled red onions, cilantro-lime rice, and warm corn tortillas for a complete main-course meal.

Regional Notes:
This Campeche/Yucatan version uses achiote paste and authentic sour orange (naranja agria) in the marinade and is slow-roasted wrapped in banana leaves (pibil method) to impart the characteristic earthy, citrusy, and slightly smoky flavor. Unlike generic pork roasts, the banana leaves and sour orange consome are essential to the pibil identity.

1. Make the marinade: In a blender or bowl, combine achiote paste, sour orange juice, crushed garlic, vegetable oil, white vinegar, dried oregano, ground cumin, kosher salt, and black pepper. Blend or whisk until smooth.
2. Marinate the pork: Place pork pieces in a large nonreactive container or heavy zip-top bag. Pour the achiote marinade over the pork, turning to coat. Add bay leaves. Cover and refrigerate at least 6 hours or preferably overnight.
3. Preheat and prepare banana leaves: Preheat oven to 300°F (150°C). If using fresh or frozen banana leaves, gently pass them over a low flame or steam briefly to soften and make them pliable; pat dry. Lay overlapping banana leaves large enough to fully enclose the pork on a sheet of heavy-duty aluminum foil.
4. Wrap pork: Transfer marinated pork and all marinade into the center of the banana leaves. Fold leaves around pork to make a tight parcel, then wrap the parcel in aluminum foil and tie with kitchen twine to secure a seal.
5. Roast low and slow: Place the wrapped parcel on a rimmed roasting pan and roast in preheated oven for 3 1/2 to 4 hours, until the pork is very tender and pulls apart easily. If you prefer a slightly browned exterior, open the foil and banana leaves for the last 15–20 minutes of roasting.
6. Pickle the onions: While the pork roasts, place sliced red onions in a jar or bowl. Mix the sour orange (or substitute) with salt and sugar until dissolved, add sliced habanero if using, and pour over the onions. Let sit at room temperature at least 30 minutes or refrigerate for several hours for deeper flavor.
7. Cook the rice: In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add rinsed rice and toast, stirring, 2–3 minutes. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, then stir in chopped cilantro, lime juice, and 1 tsp (5 g) salt.
8. Shred the pork: Remove the roast from the oven and carefully open the foil and banana leaves over the roasting pan to catch the consome (cooking juices). Transfer pork to a large platter or bowl and shred with two forks. Strain and reserve some of the consome; toss shredded pork with enough consome to keep it moist and flavorful.
9. Warm tortillas and finish: Warm corn tortillas on a griddle or in a hot, dry skillet. Keep wrapped in a clean towel to stay warm.
10. Serve: For each plate, mound 1/2 to 3/4 cup (120–180 g) cilantro-lime rice, top with a generous portion of shredded cochinita pibil, and spoon a little extra consome over the meat. Garnish with pickled red onions, fresh cilantro leaves, and lime wedges. Serve with warm corn tortillas on the side for tacos, and offer extra pickled onions and consome at the table.