Slow-Roasted Pork Pibil (Cochinita Pibil)

About this recipe

Cochinita pibil is the most iconic dish of Yucatecan cuisine. It consists of pork marinated in an achiote paste dissolved in sour orange juice, wrapped in banana leaves, and slow-cooked for hours until the meat shreds effortlessly. The result is juicy, tender meat with an intense orange-red color and a complex flavor that blends the earthiness of achiote, citrus acidity, and the smokiness of slow cooking. It is traditionally served in tacos or tortas, accompanied by habanero-pickled red onion, habanero salsa, and strained black beans. It is a celebration dish that brings entire families together around the preparation of the pib, the Mayan underground oven.

1. 1

   Dissolve the achiote paste in the sour orange juice. Add the oregano, ground pepper, and salt. Mix until you get a smooth, uniform marinade.

   
2. 2

   Rub the pork generously with the marinade, making sure to coat every piece. Marinate in the fridge for at least 4 hours, ideally overnight.

   
3. 3

   Pass the banana leaves briefly over a flame to soften them. Line a slow cooker or deep oven tray with the leaves, leaving enough overhang to wrap the meat.

   
4. 4

   Place the marinated pork on the banana leaves along with all the marinade juices. Wrap tightly with the leaves and cover with aluminium foil.

   
5. 5

   Cook at 160°C in the oven for 3.5–4 hours, or in a slow cooker on low for 8 hours, until the meat shreds effortlessly.

   
6. 6

   Meanwhile, prepare the pickled onion: slice the onions into thin rings, blanch for 30 seconds in boiling water, drain, and toss with vinegar, sour orange juice, salt, and sliced habanero chilli. Leave to pickle for at least 1 hour.

   
7. 7

   Shred the meat with two forks, mixing it with its cooking juices. Serve in tacos with pickled red onion, habanero salsa, and black beans.