What does "pibil" mean?

Pibil refers to a traditional Mayan cooking method in which food is wrapped and cooked in an underground pit oven called a pib.

Can I make cochinita pibil without banana leaves?

Yes. While banana leaves add authenticity and subtle flavor, the dish can still be prepared successfully in a covered Dutch oven or roasting pan.

What is achiote paste?

Achiote paste is a seasoning made from annatto seeds, spices, herbs, and vinegar. It gives cochinita pibil its distinctive color and flavor.

Is cochinita pibil spicy?

No. The pork itself is generally mild. Spiciness is usually added through habanero salsa served on the side.

What cut of pork works best?

Pork shoulder or pork butt are the preferred cuts because they contain enough marbling to stay moist and become tender during long cooking.

Can cochinita pibil be made ahead of time?

Absolutely. In fact, many people believe the flavor improves after resting overnight. Simply refrigerate and reheat before serving.

Cochinita Pibil - Nibbles and Feasts

Name: Cochinita Pibil
Cuisine: Mexican
Ingredients: 1 (6-pound) boneless pork butt (Boston butt); 2 (3.5-ounce) packages achiote paste; 1 1/2 cups fresh orange juice; 3/4 cup fresh lime juice; 10 garlic cloves; 1 1/2 tablespoons salt; 1 tablespoon dried Mexican oregano; 1 1/2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 2 bay leaves; 4 large banana leaves, thawed if frozen

Description

Tender pork shoulder is marinated in a vibrant achiote-citrus sauce, wrapped in banana leaves, and slow-cooked until irresistibly juicy and fall-apart tender. This traditional Yucatán-style Cochinita Pibil is packed with bold, earthy flavor and served with tangy pickled red onions for the perfect balance of richness and brightness. Whether tucked into warm corn tortillas or served as part of a festive spread, this iconic Mexican dish is sure to become a family favorite.

Ingredients

Scale

1 (6-pound) boneless pork butt (Boston butt)
2 (3.5-ounce) packages achiote paste
1 1/2 cups fresh orange juice
3/4 cup fresh lime juice
10 garlic cloves
1 1/2 tablespoons salt
1 tablespoon dried Mexican oregano
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
2 bay leaves
4 large banana leaves, thawed if frozen

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Instructions

Place achiote paste, orange juice, lime juice, garlic, salt, oregano, cumin, and black pepper in a blender. Blend until smooth.

Place pork in a large bowl or resealable bag. Pour the marinade over the pork and toss until evenly coated. Cover and refrigerate for at least 12 hours or up to 24 hours.

Preheat the oven to 300°F.

Briefly pass the banana leaves over an open flame or rinse with hot water to make them pliable. Line a large Dutch oven with the banana leaves, allowing them to hang over the sides.

Transfer the marinated pork and all of the marinade to the Dutch oven. Add the bay leaves. Fold the banana leaves over the pork to enclose it. Cover with the lid.

Bake for 5 to 6 hours, or until the pork is fork-tender and easily shreds. The meat should reach an internal temperature of approximately 200°F to 205°F.

Remove the Dutch oven from the oven and let stand for 15 minutes.

Discard the bay leaves. Shred meat with two forks and toss shredded meat in juices until evenly coated.

Serve the cochinita pibil with warm corn tortillas, pickled red onions, habanero salsa, lime wedges, and cilantro.

Notes

For crispy edges, spread a portion of the shredded pork on a baking sheet and broil for 3 to 5 minutes. Toss with additional cooking juices before serving.