Cochinita Pibil

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. If the banana leaf is stiff, pass it briefly over a flame or dip it in hot water until flexible. Slice the red onion thinly, mince the garlic, and juice the citrus. This fast, hot braise-roast approach gives tender pork within the 60-minute limit, though it is quicker than the traditional overnight-style version.

   1 large piece, about 30 x 30 cm banana leaf, softened if using frozen120 g red onion, thinly sliced4 garlic cloves120 ml orange juice, freshly squeezed20 ml lime juice, freshly squeezed30 ml lime juice30 ml orange juice
2. 2

   Make the achiote marinade by blending or crushing together the achiote paste, orange juice, lime juice, garlic, cumin, oregano, cloves, salt, black pepper, and water into a smooth, brick-red paste. It should be fluid enough to coat the pork thoroughly; if needed, scrape down the sides so no achiote lumps remain.

   40 g achiote paste120 ml orange juice, freshly squeezed20 ml lime juice, freshly squeezed4 garlic cloves1 tsp ground cumin1 tsp dried oregano1/8 tsp ground cloves1 tsp fine salt1/4 tsp black pepper60 ml water
3. 3

   Toss the pork shoulder with the marinade until every piece is coated. Let it stand for 10 minutes at room temperature while you prepare the onion and roasting parcel; even this short rest helps the seasoning penetrate the surface.

   500 g pork shoulder, cut into 4 cm chunks
4. 4

   For the quick pickled onion, combine the red onion with lime juice, orange juice, and salt. Massage lightly with clean hands and set aside to soften and turn vivid pink while the pork cooks.

   120 g red onion, thinly sliced30 ml lime juice30 ml orange juice1/4 tsp fine salt
5. 5

   Line a small roasting dish or loaf tin with the banana leaf, leaving overhang to fold over the meat. Add the marinated pork and all of its marinade, fold the leaf over to enclose as much as possible, and cover the dish tightly with foil or a lid. A tight seal traps steam, which is key to tenderising the pork quickly.

   1 large piece, about 30 x 30 cm banana leaf, softened if using frozen500 g pork shoulder, cut into 4 cm chunks
6. 6

   Roast covered for 35 minutes, then uncover and stir. Return to the oven uncovered for 10 minutes more, or until the pork is tender when pressed with a fork and the sauce has reduced slightly. If you want browned edges, place it under the grill for 2 to 3 minutes, watching carefully so the achiote does not burn.

7. 7

   Rest the pork for 5 minutes, then shred or crush it lightly with two forks directly in the pan, mixing it back into the reduced juices. The final texture should be juicy, deeply seasoned, and spoonable rather than dry.

8. 8

   Serve the cochinita pibil hot, topped with pickled red onion, cilantro leaves, and lime wedges for squeezing over. For a low-carb meal, serve it as is, in lettuce cups, or alongside avocado and grilled vegetables rather than tortillas.

   10 g fresh cilantro leaves2 wedges lime wedges

Origin & History

Cochinita pibil is a classic dish from the Yucatán Peninsula, rooted in Maya cooking traditions of seasoning meat with achiote and sour citrus, then cooking it in an earth oven known as a pib. After the arrival of pork from the Spanish, the region’s older pib-style preparations evolved into the iconic pork dish now served across Mexico.