Banana Leaf-Steamed Cochinita Pibil with Achiote Marinade

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

Slow-cooked pork shoulder marinated in vibrant achiote paste and citrus juices, steamed in banana leaves to infuse deep Yucatecan flavors. This Mexican-inspired pork recipe, ready in about 200 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 380 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: 180 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 tbsp achiote paste, 1 cup orange juice, 1/2 cup lime juice, 4 minced garlic cloves, 1/4 cup white vinegar, 2 tsp salt, and 1 tsp black pepper. Whisk until smooth to create the marinade.
  2. Step 2: Add 2 lbs pork shoulder chunks to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 4 hours or overnight for deep flavor absorption.
  3. Step 3: Preheat oven to 325°F (160°C). Lay 2 banana leaves overlapping on a large baking dish, drizzle 2 tbsp vegetable oil over them, and place marinated pork in the center. Fold banana leaves over the pork to create a sealed packet.
  4. Step 4: Cover the dish tightly with aluminum foil and bake for 3 hours until the pork is tender and easily shredded with a fork.
  5. Step 5: Remove from oven, carefully unwrap banana leaves, shred pork with two forks, and mix with the cooking juices for moistness. Serve warm with pickled red onions or fresh corn tortillas.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Banana Leaf-Steamed 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-Steamed 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-Steamed 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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