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Tender Yucatan Cochinita Pibil Recipe Easy Slow-Roasted Pork Perfection

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A traditional Yucatan slow-roasted pork shoulder marinated in achiote paste and citrus, wrapped in banana leaves, and cooked until tender and juicy. Perfect for tacos, sandwiches, or plated dinners.

Ingredients

Scale
  • 4–5 lbs (1.8–2.3 kg) pork shoulder, well-marbled
  • 3 oz (85 g) achiote paste
  • 1 cup (240 ml) fresh sour orange juice (or equal parts orange and lime juice)
  • 4 garlic cloves, minced
  • 1 medium white onion, sliced
  • 2 bay leaves
  • 2 tsp (10 g) salt
  • 1 tsp (5 g) freshly ground black pepper
  • Banana leaves (optional, enough to wrap) or heavy-duty aluminum foil

Instructions

  1. Prepare the marinade by whisking together achiote paste, sour orange juice, minced garlic, salt, and pepper until smooth.
  2. Trim excess fat from the pork shoulder if desired. Place pork in a large dish or zip-top bag and pour marinade over it. Massage gently to coat evenly. Cover and refrigerate overnight or at least 4 hours.
  3. Preheat oven to 275°F (135°C).
  4. Lay out banana leaves or foil on a work surface. Place a layer of sliced white onions on the leaves. Set the marinated pork on top, add bay leaves around it, and wrap tightly to seal all sides.
  5. Place wrapped pork in an oven-safe roasting pan or Dutch oven. Cover with a lid if available and roast for 4 to 5 hours until internal temperature reaches 195°F (90°C) and meat pulls apart easily.
  6. Remove from oven and let rest wrapped for 15 minutes. Unwrap and shred the meat with two forks. If not tender enough, roast a bit longer.
  7. Serve warm with corn tortillas, pickled red onions, fresh cilantro, and a squeeze of lime, or use in rice, sandwiches, or salads.

Notes

If banana leaves are unavailable, use heavy-duty aluminum foil and double-wrap to prevent leaks. Marinate overnight for best flavor. Baste pork every hour if it looks dry. Use a meat thermometer to ensure internal temperature reaches 195°F (90°C) for tender shredding. Let meat rest before shredding to retain juices.

Nutrition

Keywords: Cochinita Pibil, slow-roasted pork, Yucatan recipe, achiote paste, pork shoulder, Mexican pork, banana leaves, traditional pork roast

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