Slow-Roasted Cochinita Pibil with Achiote Orange Marinade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender pork shoulder marinated in a vibrant achiote and sour orange sauce, slow-roasted until falling apart and bursting with Yucatecan flavors. This mexican-inspired pork ready in about 230 minutes blends pounds pork shoulder, tablespoons achiote paste, freshly squeezed 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 420 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

• 2 pounds pork shoulder
• 3 tablespoons achiote paste
• 1 cup freshly squeezed sour orange juice
• 4 cloves garlic cloves
• 1 medium white onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large leaves banana leaves (optional)
• 2 tablespoons vegetable oil

Instructions

1. Step 1: In a blender, combine 3 tablespoons achiote paste, 1 cup freshly squeezed sour orange juice, 4 peeled garlic cloves, 1 medium white onion quartered, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend until smooth and vibrant orange.
2. Step 2: Cut 2 pounds pork shoulder into large chunks and place in a glass or ceramic dish. Pour the achiote marinade over the pork, turning pieces to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply infuse.
3. Step 3: Preheat oven to 325°F. If available, wrap the marinated pork pieces in 2 large banana leaves, securing with kitchen twine; if not, place pork in a covered roasting pan.
4. Step 4: Drizzle 2 tablespoons vegetable oil over the pork, cover tightly with foil, and roast in the oven for 3 to 3 1/2 hours until pork is tender and easily shredded with a fork.
5. Step 5: Remove from oven and let rest, then shred pork with two forks, mixing with the cooking juices to keep moist and flavorful. Serve warm with pickled red onions and warm corn tortillas.