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Tender Cochinita Pibil Recipe Easy Homemade Citrus-Infused Slow-Roasted Pork

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A classic Yucatecan dish featuring tender, slow-roasted pork shoulder infused with a vibrant citrus and achiote marinade, perfect for gatherings and easy to prepare.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat but leaving some for moisture
  • 3 tablespoons achiote paste
  • 1 cup bitter orange juice (or ½ cup fresh orange juice + ½ cup fresh lime juice)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano (preferably Mexican oregano)
  • 1 ½ teaspoons salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons white vinegar
  • Banana leaves (optional, for wrapping; parchment paper or foil as alternatives)
  • 1 large onion, sliced
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the marinade: In a mixing bowl, combine achiote paste, bitter orange juice (or orange + lime mix), minced garlic, cumin, oregano, salt, black pepper, and white vinegar. Whisk until smooth and achiote is fully dissolved (about 5 minutes).
  2. Marinate the pork: Trim excess fat from pork shoulder but keep some for moisture. Cut into large 3-inch chunks. Place pork in a large bowl or zip-top bag and pour marinade over it. Massage marinade into meat, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, ideally overnight.
  3. Prepare for roasting: Preheat oven to 300°F (150°C) or set slow cooker to low. If using banana leaves, rinse and pat dry. Line roasting dish or Dutch oven with banana leaves, leaving enough overhang to wrap meat. If not using leaves, use parchment paper or foil.
  4. Assemble for roasting: Place marinated pork chunks into lined dish. Pour leftover marinade on top. Scatter sliced onions over pork. Wrap banana leaves over meat, sealing edges tightly to lock in moisture.
  5. Slow roast the pork: Place covered dish in oven or slow cooker. Roast for about 4 to 5 hours until pork is fork-tender and shreds easily. If roasting in oven, check at 4 hours and add a little water if dish looks dry.
  6. Shred and serve: Remove pork from oven or slow cooker. Let rest 10 minutes, then shred meat with two forks. Mix shredded pork with cooking juices for extra flavor. Garnish with fresh chopped cilantro and serve warm with pickled red onions, tortillas, or rice.

Notes

Marinate pork overnight for best flavor penetration. Keep moisture in during roasting by sealing tightly with banana leaves or foil. Check moisture at 4 hours if oven roasting and add water if needed. Use two forks to shred pork gently. Leftovers improve in flavor after a day and freeze well for up to 3 months.

Nutrition

Keywords: cochinita pibil, slow roasted pork, achiote paste, citrus-infused pork, Yucatecan recipe, Mexican pork recipe, tender pork shoulder, traditional cochinita pibil

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