Banana Leaf Roasted Cochinita Pibil with Achiote Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 230 minutes blends tablespoons achiote paste, freshly squeezed orange juice, freshly squeezed lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Banana Leaf Roasted Cochinita Pibil with Achiote Marinade take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Banana Leaf Roasted Cochinita Pibil with Achiote Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Banana Leaf Roasted Cochinita Pibil with Achiote Marinade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana Leaf Roasted Cochinita Pibil with Achiote Marinade for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana Leaf Roasted Cochinita Pibil with Achiote Marinade?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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