Braised Pork Pibil with Achiote and Citrus

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

Slow-braised pork shoulder marinated in achiote paste and citrus juices, creating a tender, flavorful dish inspired by traditional Mexican flavors. This mexican-inspired cinco de mayo ready in about 170 minutes pairs pork shoulder, achiote paste, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 150 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp achiote paste, 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Cut 2 lbs pork shoulder into 2-inch chunks and toss them in the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add the marinated pork chunks and sear for 3-4 minutes per side until browned and caramelized.
  4. Step 4: Remove the pork and sauté 1 medium sliced white onion in the same pot for 5 minutes until softened and translucent.
  5. Step 5: Return the pork to the pot, add 2 bay leaves and 1 cup water. Bring to a simmer, cover, and reduce heat to low. Braise gently for 2 to 2.5 hours until the pork is tender and easily shredded.
  6. Step 6: Remove bay leaves and shred the pork with two forks. Serve hot with warm corn tortillas and fresh cilantro.

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Frequently asked questions

How long does Braised Pork Pibil with Achiote and Citrus take to make?

Total time is about 170 minutes (20 min prep + 150 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 Braised Pork Pibil with Achiote and Citrus?

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 Braised Pork Pibil with Achiote and Citrus?

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 Pork Pibil with Achiote and Citrus 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 Pork Pibil with Achiote and Citrus?

Mexican cinco de mayo 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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