Cochinita Pibil

5 from 1 vote

Cochinita pibil, or Yucatán-style Mexican pulled pork shoulder, is slow-cooked in a marinade of achiote and citrus until fall-apart tender.

Prep Time10

Cook Time3 30

Marinating Time6

Total Time9 40

Course: Dinner

Cuisine: Mexican

Diet: Diabetic

Servings: servings

3 ½ ounces achiote paste
1 cup orange juice (about 4-5 fresh oranges)
½ cup lime juice (about 4 fresh limes)
1 white onion, quartered
4 cloves garlic
1 teaspoon kosher salt
½ teaspoon ground cumin
3 pounds pork shoulder, cut into large chunks
2-3 banana leaves, wiped clean (optional)
For serving (optional): corn tortillas, pickled red onion, queso fresco, chopped cilantro

Add the achiote paste, orange juice, lime juice, onion, garlic, salt, and cumin to a large blender. Blend until smooth.
Add the cut pork shoulder to a large bowl or baking dish and pour the blended marinade on top. Toss together until evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours, and up to 24 hours.
Preheat oven to 325℉. Place the banana leaves in a Dutch oven so that the bottom is completely covered and the leaves are hanging over the sides.
Pour the marinated pork, including all of the marinade juices, into the Dutch oven, then fold in the banana leaves so they completely cover the meat.
Cover and bake for 3 ½ hours, or until the pork is pull-apart tender. (See Notes for other cooking methods)
Remove from the oven and transfer the pork into a bowl with a slotted spoon.
Shred the meat with a fork and add in ⅓ cup of the cooking liquid.
Serve in tacos with warm corn tortillas, pickled red onion, queso fresco, and chopped cilantro.

Banana leaves: Though they are traditionally used, they are not essential to make delicious cochinita pibil at home and are optional. If you can't find any near you, omit them and make the recipe as directed.
Slow cooker method: Add everything to a large slow cooker, cover, and cook on low for 8 hours, or on high for 4-5 hours.
Instant Pot method: Add everything to the Instant Pot, except the banana leaves. Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, and cook for 50 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure using the vent valve.
Add some crispiness by pouring extra cooking liquid on top of the shredded pork and broiling on a baking sheet for about 5 minutes.
Prep ahead of time. The pork can be marinated for up to 24 hours, so feel free to prep this in advance for a delicious dinner.