Cochinita Pibil comes from the Yucatan, where pork has been marinated in achiote and sour orange juice and slow-cooked underground for centuries. The home oven version captures the spirit of that process: a long, covered roast at moderate heat breaks the pork shoulder down into tender, brick-red shreds, gently spiced with cumin and oregano and full of the earthy tang only achiote can give. Achiote paste, made from annatto seeds, is the ingredient that makes this dish immediately recognizable, and it cannot be substituted. We could eat this every week and not get tired of it.
Not complicated. The pickled red onions with toasted habanero and radishes are not a garnish but an essential component: their acidity and heat cut alongside the richness of the pork and balance every bite. They need at least three hours in the refrigerator, so start them before the pork goes in. Serve with warm corn tortillas and let the meat carry the meal. Leftover cochinita pibil makes an outstanding taco the next day once the flavors have had more time to settle.
Blend the Achiote Marinade and Score the Pork
Blend the orange juice, vinegar, achiote paste, minced garlic, Mexican oregano, cumin seeds, black pepper, salt, cinnamon stick, and bay leaves until the achiote has fully broken down. Place the pork in a deep baking dish, score the surface with a sharp knife, then pour the marinade over the meat.
Roast the Pork Covered, Then Uncovered
Cover the baking dish with foil and roast at 200 degrees Celsius (392 degrees Fahrenheit) for 2 hours. Remove the foil and roast for 1 additional hour until the pork is tender, pulls apart easily, and all the liquid has been absorbed. Let the pork cool slightly before shredding by hand.
Make the Pickled Red Onions with Toasted Habanero
Pour boiling water over the sliced red onions and let them sit for 5 minutes, then drain. Toast a habanero chile directly on a flame, turning to blacken all sides, then remove the stem. Place the habanero in the center of the onions and cover with orange juice, vinegar, sliced radishes, salt, pepper, and a pour of olive oil. Refrigerate for at least 3 hours before serving.
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Cochinita Pibil
- Total Time: 210 minutes
- Yield: Serves 6
Description
Pork shoulder marinated in achiote, orange juice, and spices, then roasted low and covered until it shreds, served with pickled red onions and warm tortillas.
Ingredients
- 1 kilo or 2.2 lbs. pork (shoulder or loin or Boston butt), all excess fat removed and roughly chopped
- 1 cup orange juice
- 1/4 cup white or apple cider vinegar
- 3 tsp achiote paste
- 5 garlic cloves, finely chopped
- 2 tsp Mexican oregano
- 2 tsp whole cumin seed
- 1/4 tsp ground black pepper
- 1.5 tsp salt, adjust to taste
- 1 cinnamon stick
- 2 bay dried leaves
- 3 red onions, sliced into 1/8 in thick
- 1 large Habanero chile, toasted
- 6 red radishes, thinly sliced
- 3/4 cup fresh squeezed orange juice
- 2 tbs vinegar (apple cider or white)
- 1 tsp salt
- large pinch black pepper
- splash olive oil
- boiling water
Instructions
- Preheat oven to 200C or 392F and have a large deep baking dish ready.
- In a large bowl, combine all the spices and liquids, place in blender and blend until achiote has broken down completely. Taste and adjust salt if needed.
- Place the pork in the baking dish and using a sharp knife make incisions throughout the meat.
- Pour the liquid mixture over the pork, cover and place in center of oven.
- Roast the pork for 3 hours. Covered for 2 hours and uncovered for 1 hour. Before removing from oven, test the pork to make sure it is tender and falls apart easily. Also all liquid should have been absorbed.
- While the pork is roasting, prepare the pickled red onions.
- Place the onion in a large bowl. Bring enough water to a boil to cover the onions and pour it over them. Cover and allow to sit for 5 minutes. Drain and set aside.
- Toast the habanero(s) by placing directly on the flame. Keep turning to blacken all sides. Remove stem, for a milder taste also remove seeds, set aside.
- Pour the juice and vinegar over the drained onions and mix well. Add the radishes, salt, pepper and olive oil. Gently toss to combine all ingredients.
- Make a small space in the center of the onions and place the toasted habanero chile, then place some onions over it. Cover the bowl and place in the refrigerator for 3 hours before eating.
- After the pork has finished roasting, allow to cool slightly. Break the meat apart into small pieces or shreds.
- Serve with corn tortillas and pickled red onions as topping. Optionally, serve alongside rice and beans.
Notes
- Score the pork surface before marinating so the achiote paste penetrates the meat, not just the outside.
- Roast covered for the first two hours, then uncovered for the last hour so the liquid reduces and the surface caramelizes.
- Give the pickled onions their full three hours in the fridge — a short soak leaves them sharp instead of balanced.
- Toast the habanero whole rather than chopping it; that keeps the pickled onions at a moderate heat instead of scorching.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Frequently Asked Questions
Where can I find achiote paste?
Achiote paste, also sold as recado rojo, is available in Latin American grocery stores and in the international aisle of many supermarkets. It comes in small blocks and has a deep orange-red color from annatto seeds, with a mild earthy flavor.
Can I make Cochinita Pibil in a slow cooker?
Yes. After blending the marinade, place the scored pork and marinade in a slow cooker and cook on low for 8 to 10 hours. The pork will be tender and easy to shred. You will not get the same caramelized surface as the oven method, but the flavor will be similar.
How do I control the heat from the habanero in the pickled onions?
Toasting the habanero whole and placing it in the center of the onion mixture gives a moderate heat. For less spice, remove the seeds after toasting. For no heat, leave the habanero out entirely and use a milder chile or skip it.
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