Slow-Cooked Cochinita Pibil with Achiote and Orange
Tender pork shoulder marinated in a vibrant achiote and citrus blend, slow-cooked until it melts in your mouth, inspired by Yucatán flavors. This mexican-inspired pork ready in about 495 minutes pairs pork shoulder, achiote paste, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 lbs pork shoulder
- 3 tbsp achiote paste
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic cloves, minced
- 1/4 cup white vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp salt
- 1 tsp black pepper
- 2 large leaves banana leaves (optional)
Instructions
- Step 1: Combine 3 tbsp achiote paste, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1/4 cup white vinegar, 1 tsp dried oregano, 1 tsp ground cumin, 1 tbsp salt, and 1 tsp black pepper in a large bowl to make the marinade.
- Step 2: Cut 2 lbs pork shoulder into large chunks, then submerge them fully in the marinade. Cover and refrigerate for at least 4 hours or overnight to infuse flavors.
- Step 3: If available, line a slow cooker with 2 banana leaves, then transfer the pork and marinade into the cooker; otherwise, place directly in the slow cooker.
- Step 4: Cook on low heat for 8 hours, until the pork is very tender and easily shredded with a fork.
- Step 5: Remove the pork from the cooker, shred it with two forks, and toss it in the cooking juices for maximum flavor before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Cochinita Pibil with Achiote and Orange take to make?
Total time is about 495 minutes (15 min prep + 480 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-Cooked 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 pork shoulder from drying out.
Can I substitute ingredients in Slow-Cooked 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-Cooked 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-Cooked 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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