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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.