Oven-Roasted Cochinita Pibil with Achiote and Sour Orange Marinade

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Slow-roasted pork marinated in achiote and sour orange juice, delivering tender, flavorful meat with traditional Yucatecan spices. This mexican-inspired pork ready in about 255 minutes blends pounds pork shoulder, tablespoons achiote paste, freshly squeezed sour orange 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 480 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

• 3 pounds pork shoulder
• 3 tablespoons achiote paste
• 1 cup freshly squeezed sour orange juice
• 4 cloves garlic cloves
• 1 medium, sliced white onion
• 1 teaspoon cumin powder
• 1 teaspoon oregano, dried
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 large pieces banana leaves (optional)
• 2 tablespoons vegetable oil

Instructions

1. Step 1: In a blender, combine 3 tablespoons achiote paste, 1 cup freshly squeezed sour orange juice, 4 peeled garlic cloves, 1 teaspoon cumin powder, 1 teaspoon dried oregano, 1 tablespoon salt, and 1 teaspoon black pepper. Blend until smooth to make the marinade.
2. Step 2: Cut 3 pounds pork shoulder into large chunks and place in a large bowl. Pour the marinade over the pork, ensuring all pieces are coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Step 3: Preheat the oven to 325°F (160°C). Line a roasting pan with 2 large banana leaves if available, or lightly grease with 2 tablespoons vegetable oil. Arrange the marinated pork pieces and 1 sliced medium white onion in the pan.
4. Step 4: Cover tightly with aluminum foil and roast for 3 to 4 hours, basting occasionally with the cooking juices, until the pork is fork-tender and easily shredded.
5. Step 5: Remove from the oven and let rest for 10 minutes. Shred the pork using two forks, mixing with the pan juices and onions for maximum flavor before serving.