Few dishes capture the soul of Mexico’s Yucatán Peninsula like Cochinita Pibil—a tender, slow-roasted pork dish marinated in citrus and achiote, then traditionally wrapped in banana leaves and cooked underground. With bold, tangy, and earthy flavors, it’s one of the country’s most treasured culinary exports and a must-try for anyone passionate about Mexican cuisine.
Cochinita Pibil gets its signature color and flavor from achiote paste (annatto), which blends beautifully with sour orange juice, garlic, and spices. The meat becomes melt-in-your-mouth soft after hours of slow cooking, making it perfect for tacos, tortas, or simply served over rice. While traditional methods involve underground pit-roasting, this recipe guide shows you how to achieve authentic flavor right from your own kitchen.
In this guide, you’ll learn how to prepare Cochinita Pibil step-by-step, using ingredients that are easy to source and methods that stay true to its rich cultural roots. Whether you’re hosting a themed dinner night or craving something new and exciting, this dish brings the vibrant taste of the Yucatán to your table.
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Best Time to Eat & What to Pair It With
Cochinita Pibil is best enjoyed as a weekend lunch or dinner, especially when you have time to let it marinate and slow cook to perfection. It’s also an excellent centerpiece for celebrations, family gatherings, or casual dinner parties where you want to impress with bold, authentic flavors.
Serve it with warm corn tortillas, pickled red onions, and a side of black beans or Mexican rice. For drinks, pair it with a cold cerveza (like Modelo or Pacífico), a smoky mezcal cocktail, or a citrusy margarita to enhance the dish’s tangy undertones. A fresh agua de jamaica or lime agua fresca also balances the spice beautifully.
Cochinita Pibil isn’t just a dish—it’s a cultural experience on a plate. With every bite, you’ll taste centuries of tradition and the deep warmth of Mexico’s culinary heritage.
How to Make Cochinita Pibil
Cochinita Pibil Recipe Ingredients
For the Pork:
4-5 lbs pork shoulder, cut into large chunks
Banana leaves (optional, but recommended for authenticity)
For the Marinade:
1/2 cup orange juice (preferably sour orange juice)
1/4 cup lime juice
2 tablespoons vinegar
3 tablespoons achiote paste
2 teaspoons garlic powder or 4 cloves of fresh garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and black pepper to taste
Additional:
1 large red onion, thinly sliced
1/2 cup fresh cilantro, chopped
Warm corn tortillas, for serving
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Step By Step How to Make Cochinita Pibil
- Prepare the Marinade
In a bowl, combine orange juice, lime juice, vinegar, achiote paste, garlic, cumin, cinnamon, cloves, salt, and pepper. Mix until the achiote paste is fully dissolved and the marinade is smooth.
- Marinate the Pork
Place the pork pieces in a large zip-top bag or bowl, and pour the marinade over the pork. Ensure all pieces are well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- Prepare Banana Leaves
If you have banana leaves, pass them over an open flame or warm them in a skillet to make them more pliable.
Line a large baking dish or roaster with the banana leaves, allowing enough overlap to cover the pork later.
- Cook the Pork
Preheat your oven to 325°F (163°C). Place the marinated pork and all of the marinade into the banana leaf-lined dish.
Wrap the pork in the banana leaves, then cover the dish tightly with aluminum foil. Bake for about 3 to 4 hours, or until the pork is tender enough to shred easily with a fork.
- Serve
Remove the pork from the oven and let it rest for about 20 minutes. Shred the pork using two forks.
Serve on warm tortillas with sliced red onions and chopped cilantro.
Tips To Make Cochinita Pibil
The longer you marinate the pork, the more flavorful it will be. Traditionally, Cochinita Pibil is cooked underground. While an oven works fine, slow-cooking in a smoker or grill can add a nice smoky flavor. If you can find sour oranges, they add authentic flavor that’s hard to replicate with other citrus fruits.
Cochinita Pibil is often served with pickled red onions for an added burst of flavor.
How Many Calories Have Cochinita Pibil
Cochinita Pibil is relatively low in calories for a meat dish. A serving size (about 4-6 ounces of cooked meat) typically contains between 300 to 400 calories, depending on the cut of the pork and the cooking method.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.