Mexican Cochinita Pibil (Roasted Yucatan Pork)

This Cochinita Pibil recipe is tender pork shoulder marinated in citrus juices, spices and slow roasted over low heat to perfection! This Mexican pork dish from the Yucatan area of Mexico is unbeatable!

Cochinita Pibil is wholly different in flavor than the pork I normally make for tacos (this Adobo Pork Street Tacos recipe). I've been eating Cochinita Pibil Tacos for years when we visit the Yucatan peninsula of Mexico, but I have never attempted to recreate them at home!

This recipe below is an easy, adapted version of the traditional dish, reconfigured for modern kitchens and the products we can purchase here in the States.

Traditional Cochinita Pibil was made with a whole suckling pig (a baby pig), slathered in acidic juices and ground annatto seeds and other spices. It was wrapped in banana leaves and roasted over hot stones in a Mayan oven, sometimes underground!

Jump to:

• Ingredients
• Cooking Method Alternatives
• Traditional accompaniments for Cochinita Pibil:
• Substitutions
• Storage
• Recipe
• Comments:

Ingredients

We adapt this recipe by using the following ingredients. You'll need:

• Pork shoulder
• Orange juice
• Lime juice
• Achiote Paste: You can purchase the paste on Amazon here. Note: You can also try your hand at making your own achiote paste using this recipe. If you do this, you will need to purchase annatto seeds, whole allspice berries, and a few other common spices.
• A few common seasonings

That's it! You can see the quantities and instructions in the recipe card at the end of this post. This recipe is actually simple, it's just all about allowing enough time for the acidic marinade to sink into the meat, and the slow roast.

I like to marinate the pork on Saturday, then throw the marinated pork in the oven on Sunday morning. It makes the house smell amazing!

Cooking Method Alternatives

We use a convention oven for this recipe, but there are several other ways to cook this delicious pork:

• Slow Cooker: Roast the marinated pork in your crock pot for 8 to 10 hours on low heat.
• Smoker: Smoke at 225 degrees Fahrehneit for 10 hours. Loosen aluminum foil in the last hour of smoking to allow some of the smoke flavor in.
• Instant Pot: Pressure cook the pork for 60 minutes, allow to naturally release.

Traditional accompaniments for Cochinita Pibil:

• Red Onions
• Fresh Cilantro
• Warm corn tortillas
• Lime wedges
• Queso fresco or cotija cheese crumbles

Substitutions

• Instead of lime juice, try lemon juice, white vinegar or grapefruit juice
• Unfortunately, there is no adequate substitute for the achiote paste, regardless of what other articles may tell you. It's a unique flavor that's not easily replicated!

Storage

This recipe is even better the following day! Store it in the refrigerator in an airtight container for up to 4 days. I like to make tacos, enchiladas and burrito bowls with it!

I like to serve this delicious Cochinita Pibil recipe with Cilantro Lime Brown Rice, Cilantro Lime Cole Slaw or Cheesy Mexican Squash (Calabacitas).