Slow-Roasted Cochinita Pibil with Achiote and Banana Leaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Cochinita Pibil is a classic Yucatecan slow-roasted pork dish vibrant with achiote paste and wrapped in banana leaves to seal in deep flavors and moisture. This mexican-inspired pork ready in about 260 minutes pairs pork shoulder cut into 2-inch chunks, achiote paste, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup achiote paste, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1/4 cup white vinegar, 1 1/2 tsp salt, and 1 tsp black pepper until smooth.
  2. Step 2: Add 3 lbs pork shoulder chunks to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for best results.
  3. Step 3: Preheat oven to 300°F. Line a large baking dish with 2 large banana leaves, overlapping to cover the bottom and sides.
  4. Step 4: Place marinated pork and all marinade into the banana leaf-lined dish. Fold banana leaves over the meat to cover completely and seal the edges tightly.
  5. Step 5: Cover the baking dish with aluminum foil and roast in the oven for 3 to 4 hours until pork is fork-tender and easily shredded.
  6. Step 6: Meanwhile, prepare pickled red onions by combining 1 cup thinly sliced red onions, 1/4 cup white vinegar, 1/4 cup water, and 1 tsp sugar in a small bowl. Let sit for at least 30 minutes.
  7. Step 7: Remove pork from oven, shred with two forks, and serve topped with pickled onions.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Cochinita Pibil with Achiote and 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-Roasted Cochinita Pibil with Achiote and 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 achiote paste from drying out.

Can I substitute ingredients in Slow-Roasted Cochinita Pibil with Achiote and 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-Roasted Cochinita Pibil with Achiote and 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-Roasted Cochinita Pibil with Achiote and 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.

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