Braised Cochinita Pibil with Achiote Marinade

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

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.

Prep: 15 min Cook: 190 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Braised Cochinita Pibil with Achiote Marinade take to make?

Total time is about 205 minutes (15 min prep + 190 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Braised Cochinita Pibil with Achiote Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Braised 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 Braised 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 Braised 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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