Slow-Braised Cochinita Pibil with Achiote and Sour Orange Marinade

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Tender pork slow-braised in a vibrant achiote and sour orange marinade, capturing the essence of traditional Yucatecan flavors. This mexican-inspired pork ready in about 225 minutes blends pork shoulder, cut into 2-inch chunks, 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 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.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• 3 tbsp achiote paste
• 1 cup freshly squeezed sour orange juice
• 1 medium white onion, thinly sliced
• 4 cloves garlic cloves, minced
• 1 tbsp fresh oregano leaves, chopped
• 1 tsp cumin powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 large sheets banana leaves (optional)
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a large mixing bowl, combine 3 tbsp achiote paste with 1 cup freshly squeezed sour orange juice, 4 minced garlic cloves, 1 tbsp chopped fresh oregano leaves, 1 tsp cumin powder, 1 1/2 tsp salt, and 1/2 tsp black pepper to create the marinade; whisk well until smooth.
2. Step 2: Add 2 lbs pork shoulder chunks and 1 medium thinly sliced white onion to the marinade, tossing to coat all pieces evenly; cover and refrigerate for at least 4 hours or overnight for deep flavor infusion.
3. Step 3: Preheat oven to 300°F (150°C). Heat 2 tbsp vegetable oil in a large oven-safe pot over medium-high heat, then sear the marinated pork pieces until browned on all sides, about 5-7 minutes.
4. Step 4: If using, line the pot with 2 large banana leaves and nestle the seared pork and onions inside, pouring in any remaining marinade.
5. Step 5: Cover the pot tightly with a lid or foil and braise in the preheated oven for 3 to 3 1/2 hours until the pork is fork-tender and easily shredded.
6. Step 6: Remove the pork from the oven and let rest for 10 minutes before shredding with two forks; serve warm with warm corn tortillas and pickled red onions.