Banana Leaf-Wrapped Cochinita Pibil with Achiote Marinade

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

Slow-roasted pork shoulder marinated in vibrant achiote and citrus, wrapped in banana leaves to infuse deep smoky and earthy flavors. This Mexican-inspired pork recipe, ready in about 225 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.

Prep: 15 min Cook: 210 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 3 tbsp achiote paste, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper in a large bowl to create the marinade.
  2. Step 2: Cut 2 lbs pork shoulder into large chunks and submerge them in the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight to absorb flavors.
  3. Step 3: Preheat oven to 325°F. Lay 2 large banana leaves on a flat surface, slightly overlapping. Drizzle 2 tbsp vegetable oil over the leaves to soften.
  4. Step 4: Place marinated pork and 1 thinly sliced white onion on the banana leaves, then carefully wrap and fold leaves to form a sealed packet.
  5. Step 5: Place the banana leaf packet on a baking sheet and roast in the preheated oven for 3 to 3.5 hours until the pork is tender and easily shredded with a fork.
  6. Step 6: Remove from oven, let rest 10 minutes, then unwrap banana leaves and shred pork, mixing in the cooked onions and juices for a juicy, flavorful dish.

Frequently asked questions

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

Total time is about 225 minutes (15 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 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-Wrapped 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-Wrapped 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-Wrapped 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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