Slow-Braised Cochinita Pibil with Achiote Marinade

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender pork shoulder slowly cooked in a vibrant achiote and sour orange marinade, capturing the essence of Yucatán's traditional flavors. This mexican-inspired pork ready in about 230 minutes blends cut into large chunks pork shoulder, 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 420 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, cut into large chunks pork shoulder
• 3 tbsp achiote paste
• 1 cup freshly squeezed sour orange juice
• 4, minced garlic cloves
• 2 tbsp white vinegar
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/2 tsp salt
• for wrapping banana leaves or aluminum foil
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar (for pickled onions)
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Step 1: In a large bowl, combine 3 tbsp achiote paste, 1 cup freshly squeezed sour orange juice, 4 minced garlic cloves, 2 tbsp white vinegar, 1 tsp cumin powder, 1 tsp dried oregano, 1/2 tsp black pepper, and 1 1/2 tsp salt. Stir well to create a smooth marinade.
2. Step 2: Add 2 lbs pork shoulder chunks to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors penetrate.
3. Step 3: Preheat oven to 300°F. Wrap the marinated pork tightly in banana leaves or aluminum foil, sealing all edges to retain moisture.
4. Step 4: Place the wrapped pork in a roasting pan and cook in the oven for 3 to 3.5 hours until the meat is fork-tender and shreds easily.
5. Step 5: While the pork cooks, prepare pickled onions by combining 1/2 cup white vinegar, 1 tsp sugar, and 1/2 cup water in a small saucepan. Bring to a simmer until sugar dissolves, then pour over 1 thinly sliced medium red onion in a jar. Let sit at room temperature for 30 minutes.
6. Step 6: Remove pork from oven, unwrap carefully, and shred the meat using two forks. Drizzle with 2 tbsp vegetable oil and mix gently to keep moist and flavorful.
7. Step 7: Serve shredded cochinita pibil with pickled onions on top, perfect for tacos or rice dishes.