Spiced Cochinita Pibil Slow-Roasted Pork
Pork marinated in a vibrant blend of achiote, sour orange juice, and warm spices, slow-roasted until tender and flavorful. This mexican-inspired pork ready in about 255 minutes pairs achiote paste, sour orange juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 pounds pork shoulder, cut into 2-inch chunks
- 3 tbsp achiote paste
- 1 cup sour orange juice
- 5 cloves garlic cloves, minced
- 2 tbsp white vinegar
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1.5 tsp salt
- 1/2 tsp black pepper
- 2 large pieces banana leaves (optional)
- 1 medium white onion, thinly sliced
Instructions
- Step 1: In a large bowl, combine 3 tbsp achiote paste, 1 cup sour orange juice, 5 minced garlic cloves, 2 tbsp white vinegar, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, and 1/2 tsp black pepper, whisking until smooth.
- Step 2: Add 2 pounds pork shoulder chunks to the marinade, coating well. Cover and refrigerate for at least 6 hours or overnight.
- Step 3: Preheat oven to 300°F. If using, line a roasting pan with 2 banana leaves, placing the marinated pork and all marinade on top.
- Step 4: Cover tightly with foil and roast for 3.5 to 4 hours until pork is fork-tender and shreds easily.
- Step 5: Remove pork from oven, shred with two forks, and mix with thinly sliced 1 medium white onion. Serve warm in tortillas or over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Cochinita Pibil Slow-Roasted Pork take to make?
Total time is about 255 minutes (15 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 Spiced Cochinita Pibil Slow-Roasted Pork?
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 Spiced Cochinita Pibil Slow-Roasted Pork?
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 Spiced Cochinita Pibil Slow-Roasted Pork 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 Spiced Cochinita Pibil Slow-Roasted Pork?
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.
