Slow-Cooked Cochinita Pibil with Banana Leaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Cochinita Pibil is a classic Yucatecan slow-roasted pork dish marinated in achiote and citrus, traditionally wrapped in banana leaves for deep, fragrant flavors. This mexican-inspired pork ready in about 260 minutes pairs tablespoons achiote paste, fresh orange juice, fresh lime 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.

Prep: 20 min Cook: 240 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 pounds pork shoulder, cut into 2-inch chunks
4 tablespoons achiote paste
1 cup fresh orange juice
1/4 cup fresh lime juice
4 cloves garlic cloves, minced
2 tablespoons white vinegar
2 teaspoons sea salt
1 teaspoon black pepper
2 large leaves banana leaves (or aluminum foil)
1 cup thinly sliced red onion
1/2 cup white vinegar
1 teaspoon dried oregano
1 small fresh habanero chili, thinly sliced (optional)

Instructions

Step 1: In a large bowl, dissolve 4 tablespoons achiote paste in 1 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 2 tablespoons white vinegar, 2 teaspoons sea salt, and 1 teaspoon black pepper to create a vibrant marinade.
Step 2: Add 3 pounds pork shoulder chunks to the marinade, mixing to coat thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor penetration.
Step 3: Preheat oven to 300°F (150°C). Lay 2 large banana leaves on a large baking dish or roasting pan, overlapping to cover the base.
Step 4: Place marinated pork and all marinade juices on the banana leaves, then wrap tightly with the leaves. If banana leaves are unavailable, use heavy-duty aluminum foil.
Step 5: Cover the baking dish with foil and roast in the oven for 3.5 to 4 hours until pork is fall-apart tender and infused with achiote aroma.
Step 6: While pork cooks, combine 1 cup thinly sliced red onion, 1/2 cup white vinegar, 1 teaspoon dried oregano, and 1 small thinly sliced habanero chili in a bowl. Let sit for at least 30 minutes to pickle.
Step 7: Remove pork from oven, shred with two forks, and serve topped with pickled onions for a spicy, tangy contrast.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Cochinita Pibil with Banana Leaf take to make?

Total time is about 260 minutes (20 min prep + 240 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 Banana Leaf?

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 tablespoons achiote paste from drying out.

Can I substitute ingredients in Slow-Cooked Cochinita Pibil with Banana Leaf?

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 Banana Leaf 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 Banana Leaf?

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.