Slow-Cooked Cochinita Pibil with Achiote and Seville Orange

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

Tender, slow-cooked pork marinated in a vibrant achiote and Seville orange sauce, capturing the essence of Yucatecan cuisine. This mexican-inspired pork ready in about 255 minutes pairs pounds pork shoulder, tablespoons achiote paste, Seville 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.

Ingredients

• 2 pounds pork shoulder
• 3 tablespoons achiote paste
• 1 cup Seville orange juice
• 1/4 cup white vinegar
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large leaves banana leaves (optional)
• 2 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar (for pickled onions)
• 1/2 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt (for pickled onions)

Instructions

1. Step 1: In a large bowl, combine 3 tablespoons achiote paste, 1 cup Seville orange juice, 1/4 cup white vinegar, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Whisk together until smooth to create the marinade.
2. Step 2: Cut 2 pounds pork shoulder into large chunks and submerge them in the marinade, coating evenly. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
3. Step 3: Preheat oven to 300°F. If using, gently heat 2 tablespoons vegetable oil in a large oven-safe pot over medium heat and sear the marinated pork pieces for 3 minutes per side until lightly browned.
4. Step 4: Line the pot with 2 large banana leaves (optional), place the pork and any remaining marinade inside, cover tightly with a lid or foil, and cook in the oven for 3 to 4 hours until the pork is fork-tender and easily shredded.
5. Step 5: While the pork cooks, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt in a small saucepan. Bring to a simmer until sugar dissolves.
6. Step 6: Place 1 medium thinly sliced red onion in a jar and pour the hot vinegar mixture over it. Let sit at room temperature for at least 30 minutes before serving.
7. Step 7: Once pork is done, shred it with two forks, mixing in the cooking juices for moistness. Serve the cochinita pibil topped with pickled red onions in warm tortillas or alongside rice.