Cochinita Pibil
(Yucatán-Style Pulled Pork)

• Large roasting pan or deep baking dish

  Big enough to hold the pork in a single layer and to wrap everything in banana leaves.
  
• Banana leaves

  Wrap the pork to trap moisture and flavor, echoing the traditional underground pit method.
  
• Blender or food processor

  Blends the achiote paste, citrus juice, spices, and aromatics into a smooth marinade.
  
• Sharp chef's knife & cutting board

  For cutting the pork shoulder into large chunks and slicing onions.
  
• Aluminum foil or roasting pan lid

  Covers the pan to keep steam inside during the long bake.
• Tongs or large forks

  For turning the pork in the marinade and shredding it after cooking.
• Large serving platter

  To hold the shredded cochinita pibil for serving.
  
• Large oven bag (optional)

  Catches juices and makes cleanup much easier.

Prep involves softening the banana leaves, blending the achiote-citrus marinade, cutting the pork into large chunks, and giving it time to marinate so the flavors penetrate deeply before baking.

• 1.Soften the banana leaves briefly over low heat until pliable, then line a roasting pan with them, leaving overhang to fold over the pork.
• 2.Blend achiote paste with bitter orange juice (or orange juice + vinegar/lime), garlic, black pepper, cumin, oregano, and salt into a smooth, brick-red marinade.
• 3.Cut the pork shoulder into 2½–3 inch cubes and arrange them in an even layer over the banana leaves.
• 4.Pour the marinade over the pork, add the lard, and turn pieces until well coated. Cover and marinate in the refrigerator at least 2–4 hours, or overnight.

• 3 lbs Boneless pork butt or shoulder Cut into 2½–3 inch cubes
• 2 large Banana leaves For lining the pan and wrapping the pork
• 1¾ oz Achiote paste About half a standard stick
• 2 cups Bitter orange juice or substitute Or orange juice + white vinegar/lime/grapefruit
• 2 cloves Garlic
• ½ tsp Ground black pepper
• ¼ tsp Whole cumin
• 1–2 Whole allspice berries
• 1 tsp Dried Mexican oregano
• ¼ cup Lard or neutral oil Carries the spices and keeps the meat moist
• 1 large Red onion, sliced Highly recommended
• To taste Salt
• 1 bag Large oven bag (optional) For easier cleanup

→ Click any ingredient to jump to the step where it's used.

1. 1
   Soften and prepare the banana leaves

   Quickly pass the banana leaves over a low flame or warm burner until pliable, then line a large roasting pan, leaving enough overhang to fold back over the pork.

   
2. 2
   Blend the achiote marinade

   Blend achiote paste with bitter orange juice (or orange juice + vinegar), garlic, black pepper, cumin, oregano, and a generous pinch of salt until you have a smooth, brick-red marinade.

   
3. 3
   Cut and arrange the pork

   Cut the pork into 2½–3 inch chunks and arrange in an even layer over the banana leaves in the pan.

   
4. 4
   Marinate the pork

   Pour the marinade over the pork, add the lard, and gently turn each piece until well coated. Cover and refrigerate at least 2–4 hours, or overnight for deeper flavor.

   
5. 5
   Add onions and aromatics

   Scatter the sliced red onion, oregano, and allspice berries over the marinated pork, letting them settle into the liquid.

   
6. 6
   Wrap tightly in banana leaves

   Fold the banana leaves snugly over the pork to form a sealed package. Optionally, slide the bundle into an oven bag for easier cleanup, then seal.

   
7. 7
   Bake low and slow

   Cover the pan tightly with its lid or foil and bake at 325–350°F for about 2½ hours, until the pork shreds easily with a fork. Check every 20–30 minutes if it needs more time.

   
8. 8
   Shred and keep it moist

   Carefully unwrap the banana leaves and shred the pork directly in the pan or on a platter. Spoon the cooking juices generously over the top.

   
9. 9
   Serve with tortillas and garnishes

   Serve hot with warm tortillas, pickled red onions, and lime wedges. The citrus and onions cut through the richness of the pork perfectly.

   

If you like the tangy, slow-roasted flavors of cochinita pibil, here are a few other dishes worth exploring.