Braised Cochinita Pibil with Achiote Marinade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A traditional Yucatecan slow-braised pork dish marinated in vibrant achiote paste and citrus juices, served tender and flavorful. This mexican-inspired pork ready in about 205 minutes blends achiote paste, orange juice, 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.

Ingredients

• 2 pounds pork shoulder, cut into 2-inch chunks
• 3 tbsp achiote paste
• 1 cup orange juice
• 1/4 cup lime juice
• 2 tbsp white vinegar
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tbsp salt
• 1 tsp black pepper
• 2 large sheets banana leaves (optional)
• 1 medium red onion, thinly sliced
• 1/4 cup white vinegar (for onions)
• 1/4 cup water (for onions)
• 1 tsp sugar (for onions)

Instructions

1. Step 1: In a large bowl, whisk together 3 tablespoons of achiote paste, 1 cup of orange juice, 1/4 cup of lime juice, 2 tablespoons of white vinegar, 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 tablespoon of salt, and 1 teaspoon of black pepper until well combined.
2. Step 2: Add 2 pounds of pork shoulder chunks to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight to infuse flavors.
3. Step 3: Preheat oven to 300°F. Line a Dutch oven or oven-safe pot with 2 large banana leaves, if using. Place the marinated pork and all marinade into the pot, cover tightly with a lid or foil, and braise in the oven for 3 hours until pork is very tender and pulls apart easily.
4. Step 4: While pork braises, combine 1/4 cup white vinegar, 1/4 cup water, 1 teaspoon sugar, and 1 thinly sliced medium red onion in a small bowl. Let sit at room temperature for 30 minutes, stirring occasionally, to make pickled onions.
5. Step 5: Remove pork from oven and shred with two forks. Serve hot topped with pickled onions and warm corn tortillas or rice.