Slow-Cooked Cochinita Pibil with Achiote and Sour Orange

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder marinated in achiote paste and sour orange juice, slow-cooked until juicy and flavorful, embodying Yucatecan tradition. This Mexican-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, achiote paste, sour orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving

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Ingredients

2 pounds, cut into large chunks pork shoulder
3 tablespoons achiote paste
1 cup (or substitute 1/2 cup orange juice + 1/2 cup lime juice) sour orange juice
4, minced garlic cloves
1 medium, sliced into rings white onion
1 teaspoon salt
1/2 teaspoon black pepper
2 large sheets (optional, for wrapping) banana leaves
1 tablespoon vegetable oil

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Instructions

Step 1: In a large mixing bowl, combine 3 tablespoons achiote paste, 1 cup sour orange juice, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade. Whisk until smooth.
Step 2: Add 2 pounds of pork shoulder chunks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate.
Step 3: Preheat oven to 300°F (150°C). If using, lightly oil 2 banana leaves with 1 tablespoon vegetable oil and line a deep baking dish with them.
Step 4: Place the marinated pork and 1 sliced white onion in the baking dish, cover with remaining banana leaves or aluminum foil, and bake for 3 to 4 hours until pork is tender and easily shredded.
Step 5: Remove from oven, shred the pork with two forks, and mix with the pan juices and onions before serving.