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Mexican Cochinita Pibil

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Yucatan cochinita pibil with pickled red onions and warm corn tortillas.
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Cochinita pibil is a celebrated Yucatan pork dish colored by achiote and brightened with citrus and sharp pickled onions.

Pork shoulder marinates overnight, then braises slowly in a covered pot until tender enough to pull into irregular pieces.

Keep the Dutch oven tightly covered so the citrus marinade stays moist during the long braise.

Serving Suggestions

Spoon into warm corn tortillas with pickled red onion, lime, and habanero salsa.

Two corn tacos filled with achiote-braised cochinita pibil and pickled red onion.

Recipe Notes

Marinate up to one day ahead. Refrigerate cooked pork in its juices for four days.

Yucatan cochinita pibil with pickled red onions and warm corn tortillas.

Mexican Cochinita Pibil

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Yucatan-style pork braised with achiote, citrus, garlic, and warm spices.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Marinating 8 hours
Total Time 3 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican, Yucatecan
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Achiote Pork
  • 4 lb boneless pork shoulder cut into 3-inch chunks
  • 3.5 oz achiote paste crumbled
  • 1 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/4 cup white vinegar
  • 6 cloves garlic peeled
  • 2 tsp fine salt
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp ground allspice
Pickled Onions
  • 1 large red onion thinly sliced
  • 1/2 cup fresh lime juice
  • 1/2 tsp fine salt
Serve
  • 16 whole small corn tortillas warmed
  • 2 whole limes cut into wedges

Equipment

  • Blender
  • Large nonreactive bowl
  • Dutch oven with lid
  • Two forks
  • Small saucepan

Method
 

Marinate:
  1. Blend the achiote paste, orange juice, lime juice, vinegar, garlic, salt, oregano, cumin, and allspice until smooth.
  2. Coat the pork with the marinade, cover, and refrigerate for 8 to 24 hours.
Braise:
  1. Heat the oven to 325 F (165 C). Put the pork and all its marinade in a Dutch oven, cover, and braise for 3 to 3 1/2 hours until fork-tender.
  2. Rest for 15 minutes. Tear the pork into irregular chunks and short shreds, then fold it back into the cooking juices.
Pickle and Serve:
  1. While the pork cooks, toss the red onion with lime juice and salt. Refrigerate for at least 1 hour.
  2. Serve the pork with warm tortillas, pickled onions, lime wedges, and habanero salsa if desired.

Nutrition

Calories: 520kcalCarbohydrates: 31gProtein: 39gFat: 27gSaturated Fat: 9gCholesterol: 125mgSodium: 820mgFiber: 4gSugar: 5g

Notes

  • Achiote paste brands vary in salt, so taste the cooking liquid before adding more.
  • Keep some pork in chunks for a more natural, meaty texture.

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