Slow-Braised Cochinita Pibil with Achiote and Orange

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

A rich and tender slow-braised pork shoulder marinated in achiote paste and bitter orange juice, wrapped in banana leaves for deep smoky and citrus-infused flavors. This mexican-inspired pork ready in about 230 minutes pairs pork shoulder, cut into 2-inch chunks, achiote paste, garlic cloves, minced 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: 20 min Cook: 210 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1/4 cup achiote paste, 1 cup bitter orange juice, 4 minced garlic cloves, 2 tbsp white vinegar, 2 tsp salt, and 1 tsp black pepper to create a vibrant marinade.
  2. Step 2: Add 3 lbs pork shoulder chunks to the marinade, mixing thoroughly to coat all pieces. Cover and refrigerate for at least 4 hours or overnight for deep flavor penetration.
  3. Step 3: Preheat oven to 300°F. Heat 2 tbsp vegetable oil in a large oven-safe pot over medium heat, searing the marinated pork chunks in batches until browned on all sides, about 5 minutes per batch.
  4. Step 4: If using, line the pot with 2 large banana leaves, place the seared pork inside, and wrap with remaining banana leaves to trap moisture and impart aroma.
  5. Step 5: Cover the pot tightly with a lid or foil and braise in the oven for 3 to 3 1/2 hours until the pork is extremely tender and shreds easily.
  6. Step 6: Remove from oven, shred pork with two forks, and mix with the cooking juices for serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Cochinita Pibil with Achiote and Orange take to make?

Total time is about 230 minutes (20 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 Slow-Braised Cochinita Pibil with Achiote and Orange?

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 achiote paste from drying out.

Can I substitute ingredients in Slow-Braised Cochinita Pibil with Achiote and Orange?

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 Slow-Braised Cochinita Pibil with Achiote and Orange 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 Slow-Braised Cochinita Pibil with Achiote and Orange?

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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