Banana Leaf-Wrapped Cochinita Pibil with Achiote

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Slow-cooked pork infused with achiote and citrus, wrapped in banana leaves for a tender, aromatic Yucatecan classic. 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.

Ingredients

• 2 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
• 2 tsp salt
• 1 tsp black pepper
• 2 large sheets banana leaves
• 1 medium white onion, thinly sliced
• 1/2 cup, for serving pickled red onions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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, 2 tsp salt, and 1 tsp black pepper until smooth.
2. Step 2: Add 2 lbs pork shoulder chunks to the marinade, coating thoroughly; cover and refrigerate for at least 4 hours, preferably overnight.
3. Step 3: Preheat oven to 300°F (150°C). Soften 2 large banana leaves by briefly passing over an open flame or dipping in hot water to make pliable.
4. Step 4: Wrap the marinated pork tightly in the banana leaves, folding edges to seal, and place in a covered baking dish or wrap with foil.
5. Step 5: Bake for 3 to 3 1/2 hours until pork is tender and easily shredded.
6. Step 6: While pork cooks, thinly slice 1 medium white onion and set aside.
7. Step 7: Once pork is cooked, shred it with two forks and serve topped with thinly sliced white onion and 1/2 cup pickled red onions for an authentic tangy contrast.