Banana Leaf Roasted Cochinita Pibil with Achiote Marinade

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender pork marinated in a vibrant achiote and citrus blend, slow-roasted wrapped in banana leaves to infuse deep, earthy flavors. This Mexican-inspired pork recipe, ready in about 230 minutes, pairs pork shoulder, achiote paste, 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.

Ingredients

• 2 pounds, cut into 2-inch chunks pork shoulder
• 3 tablespoons achiote paste
• 1 cup, freshly squeezed orange juice
• 1/4 cup, freshly squeezed lime juice
• 4, minced garlic cloves
• 2 tablespoons white vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large sheets, softened banana leaves
• 1 tablespoon vegetable oil

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Instructions

1. Step 1: In a large mixing bowl, combine 3 tablespoons achiote paste, 1 cup freshly squeezed orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tablespoons white vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper; whisk thoroughly to create a smooth marinade.
2. Step 2: Add 2 pounds of pork shoulder chunks to the marinade, tossing to coat evenly; cover and refrigerate for at least 4 hours or overnight to let the flavors penetrate deeply.
3. Step 3: Preheat oven to 325°F. Lay out 2 softened banana leaves on a large baking dish, drizzling 1 tablespoon vegetable oil over them to prevent sticking.
4. Step 4: Place the marinated pork and all marinade juices onto the banana leaves; wrap securely to enclose the meat completely, folding edges under.
5. Step 5: Cover the wrapped pork with foil and roast in the oven for 3 to 3 1/2 hours until pork is fork-tender and easily shreds.
6. Step 6: Carefully unwrap the banana leaves and shred the pork with two forks, mixing it with the cooking juices to keep it moist and flavorful before serving.