Slow-Cooked Cochinita Pibil with Achiote and Sour Orange Marinade
A traditional Yucatecan pork dish marinated in achiote paste and sour orange juice, slow-cooked until tender and bursting with vibrant flavors. This mexican-inspired pork ready in about 195 minutes blends pounds pork shoulder, tablespoons achiote paste, 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 pounds pork shoulder
- 3 tablespoons achiote paste
- 1 cup sour orange juice
- 1 medium, sliced white onion
- 4, minced garlic cloves
- 2 bay leaves
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 large (optional) banana leaves
- 2 tablespoons vegetable oil
Instructions
- Step 1: In a large bowl, combine 3 tablespoons achiote paste with 1 cup sour orange juice, 4 minced garlic cloves, 1 teaspoon salt, 1 teaspoon cumin powder, and 1/2 teaspoon black pepper. Stir until the achiote dissolves into a smooth marinade.
- Step 2: Cut 2 pounds pork shoulder into large chunks and submerge them in the marinade. Cover and refrigerate for at least 4 hours or overnight for deep flavor infusion.
- Step 3: Preheat oven to 325°F. If using banana leaves, lightly rinse and pat dry 2 large leaves, then line a deep baking dish with them.
- Step 4: Place the marinated pork chunks in the baking dish over the banana leaves, add 1 medium sliced white onion and 2 bay leaves on top, then drizzle 2 tablespoons vegetable oil over everything.
- Step 5: Cover the dish tightly with aluminum foil and bake in the oven for 3 hours until the pork is tender and easily shredded with a fork.
- Step 6: Remove from oven, discard bay leaves, and shred the pork with two forks mixing it with the cooking juices and onions. Serve warm with warm corn tortillas and pickled red onions.
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 Sour Orange Marinade take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Cochinita Pibil with Achiote and Sour Orange Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Cochinita Pibil with Achiote and Sour Orange Marinade?
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 Sour Orange Marinade 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 Sour Orange Marinade?
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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