Banana Leaf-Wrapped Cochinita Pibil with Achiote

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

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

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 230 minutes (20 min prep + 210 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-Wrapped Cochinita Pibil with Achiote?

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 achiote paste from drying out.

Can I substitute ingredients in Banana Leaf-Wrapped Cochinita Pibil with Achiote?

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-Wrapped Cochinita Pibil with Achiote 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-Wrapped Cochinita Pibil with Achiote?

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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