Slow-Roasted Cochinita Pibil with Achiote and Orange

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

Cochinita Pibil is a classic Yucatecan slow-roasted pork dish marinated in achiote paste and bitter orange juice, yielding tender, vibrant meat. This mexican-inspired pork ready in about 260 minutes pairs pork shoulder, cut into chunks, achiote paste, garlic cloves, minced 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 3 tbsp achiote paste, 3/4 cup bitter orange juice, 4 minced garlic cloves, 2 tbsp white vinegar, 2 tsp salt, and 1 tsp black pepper until smooth.
  2. Step 2: Add 3 lbs pork shoulder chunks to the marinade and thoroughly coat the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat oven to 300°F (150°C). If using banana leaves, lightly brush 4 large banana leaf sheets with 2 tbsp vegetable oil and line a large roasting pan.
  4. Step 4: Place marinated pork along with marinade in the pan, cover tightly with aluminum foil (or fold banana leaves over the top) and roast for 3.5 to 4 hours until pork is fork-tender and easily shredded.
  5. Step 5: Remove pork from oven, shred with two forks, and mix with pan juices. Serve warm with warm corn tortillas and pickled red onions.

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Frequently asked questions

How long does Slow-Roasted Cochinita Pibil with Achiote and Orange 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 Orange?

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 Orange?

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 Orange 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 Orange?

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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