Cochinita Pibil
Yucatecan Achiote Pork
Achiote-and-sour-orange pork slow-cooked in banana leaves until the fibers fall apart. Pink pickled onions cut the richness.
Cochinita Pibil
✦ Antes de Empezar
Before you cook
No sour orange?
Blend equal parts orange, lime, and grapefruit juice with a splash of white vinegar.
Ingredientes· 7View
- 2 kgPork shoulder
- 100 gAchiote paste
- 250 mlSour orange juice
- 6Banana leaves
- 2Red onions, thinly sliced
- 1Habanero, sliced
- 1 tspCumin, oregano, allspice
Instrucciones
5 pasosMarinar
Marinate
Blend achiote with citrus juice and spices. Coat pork and marinate overnight.
Envolver
Wrap
Line a Dutch oven with banana leaves. Nest the pork inside and fold the leaves over to seal.
Cocinar
Slow-cook
Bake at 150°C for 4 hours until the pork shreds under a spoon.
Cebollas
Pickled onions
Toss sliced red onion and habanero with citrus juice and salt. Rest 30 minutes.
Servir
Serve
Shred the pork into its juices. Serve with warm tortillas and heaps of pickled onion.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
