Banana Leaf-Baked Cochinita Pibil with Achiote and Citrus

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-roasted pork shoulder infused with earthy achiote paste and citrus juices, wrapped in banana leaves for a moist, flavorful Yucatecan specialty. This Mexican-inspired pork recipe, ready in about 230 minutes, pairs pork shoulder, cut into 2-inch chunks, achiote paste, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder, cut into 2-inch chunks
3 tbsp achiote paste
1 cup fresh orange juice
1/4 cup fresh lime juice
5 garlic cloves, minced
1/4 cup white vinegar
1 tbsp salt
4 large sheets banana leaves (or aluminum foil)
2 tbsp vegetable oil
for serving pickled red onions

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Instructions

Step 1: In a large bowl, whisk together 3 tbsp achiote paste, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 5 minced garlic cloves, 1/4 cup white vinegar, and 1 tbsp salt until smooth. Add 3 lbs pork shoulder chunks and coat thoroughly. Marinate covered in refrigerator for at least 4 hours or overnight.
Step 2: Preheat oven to 300°F (150°C). Lay out 4 large banana leaves on a baking sheet, overlapping slightly. Drizzle each with 2 tbsp vegetable oil to prevent sticking.
Step 3: Place marinated pork in the center of the banana leaves and fold leaves around to completely encase the pork, securing with kitchen twine if needed.
Step 4: Bake wrapped pork for 3 to 3.5 hours until very tender and easily shredded with a fork.
Step 5: Remove from oven, unwrap carefully, shred pork with two forks, and serve with pickled red onions on warm corn tortillas or rice.