Mexican Cochinita Pibil (Roasted Yucatan Style Pork)

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

I’ve been eating Cochinita Pibil Tacos for years when traveling to the Yucatan peninsula of Mexico, but I have never attempted to recreate them at home! Cochinita Pibil is totally different in flavor and technique than the pork I normally make for tacos (this Adobo Pork Street Tacos or Al Pastor Tacos)!

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. The banana leaf package was then roasted over hot stones in a Mayan oven, or sometimes in a pit underground!

Ingredients

I adapted this Mexican Pibil recipe by using the following ingredients. You will 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 very simple, it’s just all about allowing enough time for the acidic marinade to sink into the meat. And, allowing enough time for the pork to 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

I used a conventional 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 Fahrenheit 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:

Top your Mexican pibil with:

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

Substitutions

There are a few ingredient substitutions you can make if needed, including:

• 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!

Serving Suggestions:

This tender Yucatan pork is delicious by itself, or in tacos! Serve Cochinita Pibil with Cilantro Lime Brown Rice, Cilantro Lime Cole Slaw, Cheesy Mexican Squash (Calabacitas) or The Best Esquites Recipe (Street Corn Salad). For dessert, consider making this incredible Leche Flan Cake!

Take it up a notch with a delicious, Mexican-inspired cocktail like this Mezcal Margarita, or delicious Tequila Sunrise!

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!