Cochinita pibil ("baby pig, pit-cooked") is Mayan-rooted Yucatecan cooking. Traditionally it's buried in a fire pit (píib), but a low oven and a banana-leaf wrap get you the same fall-apart, achiote-stained pork at home. The banana leaf isn't just for show — it perfumes the meat and keeps it moist.
Ingredients
- 2 kg (4 lb) pork shoulder, in large chunks
- 100 g achiote (annatto) paste
- 1 cup sour orange juice (or ⅔ orange + ⅓ lime)
- 5 cloves garlic · 1 tsp cumin · 1 tsp oregano · 2 tsp salt
- Banana leaves for wrapping
- Pickled onion: 1 red onion + ½ cup lime juice + salt
- Warm corn tortillas to serve
Method
- Blend the achiote paste, sour orange juice, garlic, cumin, oregano, pepper and salt into a smooth, loose marinade. Coat the pork thoroughly and marinate overnight.
- Soften the banana leaves over a flame or in a warm oven until pliable. Line a deep baking dish, letting the leaves overhang.
- Add the pork and all the marinade, then fold the banana leaves over to seal. Cover tightly with foil.
- Roast at 150°C (300°F) for 3½–4 hours, until the pork is meltingly tender and shreds with a fork.
- Meanwhile, thinly slice the red onion and steep in lime juice with a pinch of salt for 30 minutes. Shred the pork in its juices and serve on warm tortillas topped with the pickled onion.
🍊 Sour orange is the soul
Real cochinita uses Seville (sour) oranges. No sour orange? Mix regular orange juice with lime — about 2 parts orange to 1 part lime — to mimic that bright, tangy acidity that balances the rich pork.
The Yucatán’s buried pork
Cochinita pibil is a Yucatecan masterpiece with Maya roots — pork marinated in achiote and sour orange, wrapped in banana leaves and traditionally cooked in a "pib," an underground pit. The result is astonishingly tender, brick-red, tangy pork, served with sharp pickled red onion and habanero.
It's one of Mexico's great slow-cooked dishes, and it rewards every hour you give it.
Ingredient notes & substitutions
- Pork — shoulder (butt), cut into large chunks.
- Achiote (annatto) paste — the signature earthy flavour and brick-red colour.
- Sour orange — traditional; substitute a mix of orange juice with lime or grapefruit.
- Banana leaves — they add aroma and keep the pork moist; foil is a fallback.
- Pickled red onion — not a garnish but an essential counterpoint.
🔥 Pro tips
Marinate the pork overnight in the achiote-citrus paste. Wrap it in banana leaves and cook it low and slow — oven, slow cooker or pressure cooker — until it shreds with a fork. The pickled red onion is not optional: its sharp acidity is what makes the rich pork sing.
Common mistakes to avoid
- Rushing it. The pork needs hours to become properly shreddable.
- Skipping the banana leaves. You lose aroma and moisture.
- No pickled onion. Without that acidity the dish falls flat.
- Using only sweet orange. Add lime to get the sour-orange tang.
What to serve with cochinita pibil
- As tacos in warm corn tortillas, piled with pickled red onion.
- With habanero salsa for those who want the heat.
- Alongside rice and black beans.
Storage & reheating
Cochinita pibil keeps for up to 4 days in the fridge and is even better the next day. It freezes beautifully for up to 3 months — store it in its own juices so it stays moist.
Cochinita pibil FAQ
What is cochinita pibil?
A Yucatecan slow-roasted pork dish, marinated in achiote and sour orange and traditionally cooked wrapped in banana leaves in an underground pit.
What is achiote?
Achiote (annatto) is a seed paste that gives the dish its earthy flavour and distinctive red colour.
What is sour orange and what can I substitute?
It's a tart citrus common in the Yucatán. Substitute a mix of orange juice with lime or grapefruit juice to mimic the tang.
Do I need banana leaves?
They add real aroma and keep the pork moist, but foil works if you can't find them.
Can I make it in a slow cooker?
Yes — marinate, wrap and slow-cook until the pork shreds easily. A pressure cooker works too.