Slow-Roasted Cochinita Pibil with Achiote Citrus Marinade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Cochinita Pibil is a classic Yucatecan slow-roasted pork dish infused with a tangy achiote and citrus marinade, traditionally wrapped in banana leaves for deep flavor. This mexican-inspired pork ready in about 260 minutes blends achiote paste, garlic cloves minced, white vinegar 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 550 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

• 3 pounds pork shoulder cut into large chunks
• 4 tbsp achiote paste
• 1 cup freshly squeezed bitter orange juice or substitute orange and lime juice
• 4 cloves garlic cloves minced
• 1/4 cup white vinegar
• 2 tsp salt
• 1 tsp black pepper
• 2 large sheets banana leaves optional
• 1 medium red onion thinly sliced
• 1/4 cup fresh cilantro chopped
• 8 corn tortillas warmed

Instructions

1. Step 1: In a blender, combine 4 tbsp achiote paste, 1 cup freshly squeezed bitter orange juice (or 3/4 cup orange juice plus 1/4 cup lime juice), 4 minced garlic cloves, 1/4 cup white vinegar, 2 tsp salt, and 1 tsp black pepper. Blend until smooth.
2. Step 2: Place 3 pounds of pork shoulder chunks in a large bowl and pour the achiote marinade over them, turning to coat well. Cover and marinate in the refrigerator for at least 6 hours or overnight.
3. Step 3: Preheat oven to 300°F. If using banana leaves, lightly pass 2 large sheets over an open flame to soften, then line a deep baking dish with the leaves.
4. Step 4: Transfer marinated pork and all marinade into the banana leaf-lined dish (or a covered roasting pan), cover tightly with foil or additional banana leaves, and roast for 3 to 4 hours until the pork is tender and easily shredded.
5. Step 5: While the pork cooks, thinly slice 1 medium red onion and toss with 1/4 cup chopped fresh cilantro and a pinch of salt to serve as a fresh garnish.
6. Step 6: Once pork is done, shred it using two forks mixing with the pan juices.
7. Step 7: Serve hot Cochinita Pibil on 8 warmed corn tortillas topped with the cilantro onion mixture.