Cochinita Pibil (Traditional Mayan Slow-Roasted Pork)

  • Total time - 4.5 – 5.5 hours (including 3 hours baking)
  • Active preparation - 30 minutes
  • Marinating - Minimum 6 hours (ideally overnight)
  • Servings: 8
  • Country: Belize
Richly colored, shredded Cochinita Pibil pork, served with pickled red onion.

The key to authentic Cochinita Pibil is using Achiote (Annatto) paste for its earthy, spicy flavor and intense red-orange color, and acidic citrus juice to tenderize the meat. If you do not have bitter orange, use a mixture of orange and lime juice and a small amount of vinegar.

The pork must be cooked in a tight, sealed package (traditionally banana leaves, which add aroma) to braise in its own juices and marinade. This results in meat that is incredibly succulent and fall-apart tender.

Ingredients

I. Cochinita Pibil

  • 1.5 kg Pork shoulder or butt (bone-in or boneless, cut into 5 cm chunks)
  • 100 g Achiote paste (Red Recado)
  • 1.5 cups Bitter orange juice (or a mix of 1 cup orange juice, 1/2 cup lime juice, and 2 Tbsp white vinegar)
  • 5 cloves Garlic, minced
  • 1 tsp Mexican oregano
  • 0.5 tsp Cumin, ground
  • 1 to taste Salt and black pepper
  • 2 large pieces Banana leaves (to line the pan)

II. Pickled Red Onion (Cebolla Encurtida)

  • 1 large piece Red onion, thinly sliced
  • 0.5 cups Lime juice
  • 1 for seasoning Salt, oregano, Habanero slices (optional)

Instructions

Step 1: Preparing the Marinade and Meat

In a blender, combine the Achiote paste, citrus mixture (orange/lime/vinegar), garlic, oregano, cumin, salt, and pepper. Blend into a smooth, liquid marinade. If too thick, add a little water or more juice.

Place the pork chunks in a large bowl and pour the marinade over them. Mix thoroughly so the meat is completely coated.

Cover the bowl and refrigerate to marinate for a minimum of 6 hours, ideally overnight (up to 24 hours).

Step 2: Preparing Banana Leaves and Oven

Preheat the oven to 165 °C (325 °F).

If using fresh banana leaves, briefly heat them over an open flame (or in the oven) until they soften and become pliable (this prevents cracking).

Line a roasting pan or Dutch oven with the banana leaves so that they cover the bottom and sides, with the leaves hanging over the edges of the pot.

Step 3: Baking the Pibil

Pour the marinated meat, along with all the juices, into the leaf-lined pan.

Fold the banana leaves over the meat to create a tight package. Cover the top tightly with aluminum foil or a lid (if using a Dutch oven).

Bake for 3 to 4 hours, or until the meat is easily shredded with a fork. If necessary, check the meat during baking and add a little water or broth if it is dry, to ensure it braises.

Step 4: Preparing Pickled Onion and Serving

Pickled Onion: Place the sliced red onion in a bowl, pour lime juice over it, add salt, oregano, and Habanero slices (optional). Let sit for at least 30 minutes.

After baking, remove the meat from the oven, open the package, and shred the meat with two forks. Mix it with the accumulated juices at the bottom.

Serve hot in warm corn tortillas or with rice and black beans, generously garnished with pickled red onion.