Cochinita Pibil, also puerco pibil or cochinita con achiote, is a traditional slow-roasted pork dish from Mexico's Yucatán region, seasoned with achiote and a citrus marinade that gives it its signature red color and tangy flavor.
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It's typically cooked, wrapped in banana leaves until incredibly tender, then shredded and served in tacos, tortas, or alongside pickled red onions.
This Cochinita Pibil recipe keeps the traditional flavors while making it easy to make at home.
It's served with pickled onions and habanero salsa, making it a perfect dish for Christmas, holidays, and any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pork Shoulder (or Leg): Cochinita Pibil can be made with pork shoulder or leg, and traditionally even with the whole pig, meaning different cuts may be used. The fat is not trimmed, as it adds flavor and keeps the meat tender during long, slow cooking.
- Recado Rojo Paste: A flavorful blend of achiote, spices, garlic, onion, and sour orange that gives Cochinita Pibil its signature color and taste.
- Sour Orange: A key ingredient used to marinate the pork and to prepare the salsa. It can be substituted with equal parts fresh orange juice and lime juice.
- Banana Leaves: Used to wrap the pork, helping retain moisture and infusing a subtle aroma during cooking.
- Red Onion & Habanero: Classic accompaniments served as salsa and pickled onions to bring heat, brightness, and authentic Yucatán character.
How to Make Cochinita Pibil
Note: Full instructions are provided in the recipe card below.
- Prepare el Recado Rojo: Grind the cumin, allspice, black peppercorns, Mexican oregano, cinnamon, and cloves in a spice grinder (or molcajete) until finely ground. Transfer to a food processor, add the garlic cloves and onion, and process until puréed. Add the achiote powder, salt, and ½ cup of sour orange, and process until a smooth, uniform paste forms.
- Marinate the Pork: Using q gloves, spread all the Recado Rojo evenly over the pork. Scrape out any remaining Recado Rojo from the food processor by mixing it with the remaining ½ cup of sour orange, then add it to the pork. Cover and refrigerate 12 hours or overnight to allow the flavors to develop.
- Prepare the Banana Leaves: Heat the banana leaves over a large skillet (or comal) over medium heat until soft, pliable, and bright green. Rinse thoroughly. Line a large Dutch oven with banana leaves, place the marinated pork inside, wrap it completely, and cover the pot.
- Cook the Cochinita: Preheat the oven to 350°F. Remove the pork from the refrigerator and bring it to room temperature. Pour ½ cup of water around the inside edge of the pot (between the pot and the banana leaves) to generate steam. Cover tightly with a lid and bake in the preheated oven for about 4 hours. The Cochinita is ready when it is exceptionally tender, juicy, and falls apart easily.
- Prepare the Habanero Salsa: Finely chop the habanero chiles and red onion. Combine with salt and sour orange, then mix well.
- Make the Pickled Onions: Thinly slice the red onion. Blanch with hot water and drain well. Transfer to a bowl and add sour orange, salt, and a pinch of Mexican oregano. Let's sit while the Cochinita cooks.
- Serve: Shred the cooked Cochinita. Serve in warm corn tortillas and finish with pickled onions and plenty of habanero salsa.
Hint: Use sour orange whenever possible. If unavailable, substitute with equal parts fresh orange juice and lime juice.
Storage, Make Ahead, & Freezing
Storage: Store cooled Cochinita Pibil in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead: The pork can be marinated up to 24 hours in advance for a deeper flavor. You can also cook the Cochinita the day before; the flavors improve as it rests.
Freezing: Freeze the cooked and cooled Cochinita (without the banana leaves) in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat with a splash of liquid to restore moisture.
Camila's Tips & Variations
- Use sour orange for authentic flavor: If you can't find it, use a 1:1 mix of fresh orange juice and lime juice as a close substitute.
- Marinate overnight: This gives the pork time to absorb the Recado Rojo and enhances the depth of flavor.
- Keep the fat on the pork: Traditional Cochinita Pibil relies on the meat's natural fat to keep it moist and tender during the long cooking time.
- Heat the banana leaves: Softening them over a medium heat prevents tearing and makes wrapping much easier while adding a subtle aromatic note.
- Oven or slow cooker: If you prefer, cook the Cochinita in a slow cooker on high for 6 hours, until fall-apart tender.
- Adjust the heat: Add more-or fewer-habaneros to the salsa depending on your spice preference.
Frequently Asked Questions
Can I use different cuts of pork for Cochinita Pibil?
Yes. While pork shoulder is commonly used, the dish can also be made with leg or even a mix of cuts. Traditionally in Yucatán, Cochinita Pibil is prepared using the whole pig, so various cuts work well.
Do I need to trim the fat from the pork?
No. The fat should not be trimmed. It adds flavor and keeps the meat tender and juicy during the long cooking time.
What can I use instead of sour orange?
You can make a substitute by mixing equal parts fresh orange juice and lime juice, which gives a similar acidity and flavor.
Why do I need to heat the banana leaves?
Heating the banana leaves over a flame or comal softens them, makes them flexible, and prevents tearing when wrapping the pork.
Why blanch the red onions for pickling?
Blanching removes harshness and helps the onions absorb the sour orange, salt, and oregano more evenly.
Why do I need to use gloves when spreading the Recado Rojo?
Gloves help protect your hands from the strong red color of the achiote, which can stain skin and nails. They also prevent irritation from the citrus in the marinade and make it easier to spread the paste evenly over the pork.
Did you know?
According to Wikipedia, Cochinita Pibil is a traditional Yucatán dish made by marinating pork in citrus and annatto, wrapping it in banana leaves, and slow-roasting it in a píib, an underground oven. This ancient cooking method creates the tender texture and deep orange color that Cochinita Pibil is known for.
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Recipe
Cochinita Pibil
Equipment
- spice grinder ( or Molcajete)
- Large bowl or container
- Comal or gas flame
- Small mixing bowls
Ingredients
Recado Rojo
- 2 tablespoon ground achiote powder or 55 g achiote paste
- ½ teaspoon Mexican oregano
- ½ teaspoon cumin
- 6 whole allspice
- ¼ teaspoon whole black pepper
- ¾ inch cinnamon stick, broken into pieces
- 2 whole cloves
- 10 garlic cloves
- 1 small yellow onion, cut into quarters
- 2 ½ teaspoon kosher salt
- 1 cup bitter orange, divided (or equal parts fresh orange juice + lime juice)
Cochinita
- 3 kg pork shoulder, cut into 2½ inches pieces , do not trim the fat-traditional Cochinita keeps it for added richness.
- Banana leaves, defrosted if frozen (optional) as needed
- ½ cup water
Habanero Salsa
- 1 medium red onion, chopped
- 1-2 habanero chiles, finely chopped (1 is very spicy; use 2 if you enjoy a really spicy kick)
- ½ teaspoon kosher salt, adjust to taste
- ½ cup sour orange
Pickled Onions
- 1 medium red onion , thinly sliced
- 1 pinch Mexican oregano
- ½ cup sour orange
- ½ teaspoon kosher salt
Instructions
Prepare el Recado Rojo
- Grind the cumin, allspice, black peppercorns, Mexican oregano, cinnamon, and cloves in a spice grinder (or molcajete) until finely ground.
- Transfer to a food processor, add the garlic cloves and onion, and process until puréed.
- Add the achiote powder, salt, and ½ cup of sour orange, and process until a smooth, uniform paste forms.
Marinate the Pork
- Using a gloves, spread all the Recado Rojo evenly over the pork. Scrape out any remaining Recado Rojo from the food processor by mixing it with the remaining ½ cup of sour orange, then add it to the pork. Cover and refrigerate 12 hours or overnight to allow the flavors to develop.
Prepare the Banana Leaves
- Heat the banana leaves over a large skillet (or comal) over medium heat until soft, pliable, and bright green.
- Rinse thoroughly. Line a large Dutch oven with banana leaves, place the marinated pork inside, wrap it completely, and cover the pot.
Cook the Cochinita
- Preheat the oven to 350°F. Remove the pork from the refrigerator and bring it to room temperature.
- Pour ½ cup of water around the inside edge of the pot (between the pot and the banana leaves) to generate steam.
- Cover tightly with a lid and bake in the preheated oven for about 4 hours. The Cochinita is ready when it is exceptionally tender, juicy, and falls apart easily.
Prepare the Habanero Salsa
- Finely chop the habanero chiles and red onion. Combine with salt and sour orange, then mix well.
Make the Pickled Onions
Serve
- Shred the cooked Cochinita. Serve in warm corn tortillas and finish with pickled onions and plenty of habanero salsa.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
