Slow-Roasted Cochinita Pibil with Achiote and Sour Orange Marinade

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

Tender, slow-roasted pork marinated in a vibrant blend of achiote paste and sour orange juice, capturing the essence of Yucatecan flavors. This mexican-inspired pork ready in about 200 minutes blends pork shoulder, 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 450 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.

Prep: 20 min Cook: 180 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp achiote paste, 1 cup sour orange juice, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth to create the marinade.
  2. Step 2: Cut 2 lbs pork shoulder into large chunks and thoroughly coat with the achiote marinade. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
  3. Step 3: Preheat oven to 325°F. Lay 2 large banana leaves in a roasting pan, placing the marinated pork pieces atop the leaves along with 1 sliced medium white onion.
  4. Step 4: Drizzle 2 tbsp vegetable oil over the pork and cover tightly with additional banana leaves or foil to seal in moisture.
  5. Step 5: Roast in the oven for about 3 hours, basting occasionally with the pan juices, until pork is tender and easily shredded with a fork.
  6. Step 6: Remove from oven and let rest for 10 minutes before shredding the pork and serving with warm tortillas or rice.

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Frequently asked questions

How long does Slow-Roasted Cochinita Pibil with Achiote and Sour Orange Marinade take to make?

Total time is about 200 minutes (20 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-Roasted 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-Roasted 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-Roasted 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-Roasted 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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