Slow-Braised Cochinita Pibil with Achiote and Sour Orange

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

Tender pork shoulder slow-braised in achiote paste and sour orange marinade, capturing the essence of Yucatán's iconic dish. This mexican-inspired pork ready in about 255 minutes pairs pounds pork shoulder, tablespoons achiote paste, freshly squeezed sour orange juice 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: 15 min Cook: 240 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a dry skillet over medium heat, toast 1 teaspoon cumin seeds and 1 teaspoon black peppercorns for 2 minutes until aromatic; grind finely and mix with 3 tablespoons achiote paste, 1 cup freshly squeezed sour orange juice, 4 minced garlic cloves, and 1 1/2 teaspoons salt to create a marinade.
  2. Step 2: Cut 2 pounds pork shoulder into large chunks and coat thoroughly with the achiote marinade; cover and refrigerate for at least 4 hours or overnight for deep flavor infusion.
  3. Step 3: Preheat oven to 300°F (150°C). Line a Dutch oven or heavy ovenproof pot with 2 large banana leaves if using, then add the marinated pork along with 1 medium sliced white onion and 2 whole bay leaves.
  4. Step 4: Drizzle 2 tablespoons vegetable oil over the pork, cover tightly with a lid or foil, and braise in the oven for 3 to 4 hours until the pork is fork-tender and shreds easily.
  5. Step 5: Remove the pork from the oven and shred using two forks, mixing with the pan juices and caramelized onion slices before serving warm.

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Frequently asked questions

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

Total time is about 255 minutes (15 min prep + 240 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 Sour 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 pounds pork shoulder from drying out.

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