Cochinita Pibil
Mérida, Yucatán, Mexico
Whole pork shoulder marinated overnight in achiote paste and bitter orange juice, wrapped in banana leaves, and slow-roasted in an underground pit (a pib) for 8+ hours until it shreds at the touch. The achiote turns the meat a vivid burnt orange. Served on tortillas with habanero-spiked pickled red onions and a ladle of the rendered cooking juices. It's a Mayan technique that predates the Spanish arrival, originally made with wild boar or deer. In the Yucatán it's Sunday breakfast food; outside the peninsula, even within Mexico, authentic pibil is rare.
Ingredients
- 2000 gBone-in pork shoulder
- 200 gAchiote paste (recado rojo)
- 250 mlBitter orange juice (naranja agria)
- 4 large sheetsBanana leaves (thawed if frozen)
- 6 clovesGarlic cloves
- 1 tspBlack peppercorns
- 1 tbspDried oregano (Mexican)
- 1 tbspSalt
- 2 largeRed onion (for pickled topping)
- 1 pieceHabanero pepper
- 12 piecesCorn tortillas (for serving)
Directions
- 1
Dissolve the achiote paste in bitter orange juice, then blend with garlic, peppercorns, oregano, and salt into a smooth marinade.
- 2
Score the pork deeply and rub the marinade into every cut and surface. Refrigerate overnight or at least 4 hours.
- 3
Pass the banana leaves briefly over an open flame or hot pan to make them pliable.
- 4
Line a deep roasting pan with overlapping banana leaves, leaving enough overhang to wrap the top. Place the marinated pork inside and pour over any remaining marinade.
- 5
Fold the banana leaves tightly over the pork, then seal the pan with a double layer of aluminum foil.
- 6
Roast at 150°C (300°F) for 4 to 5 hours until the pork shreds effortlessly with a fork.
- 7
While the pork roasts, thinly slice the red onions and quick-pickle them in bitter orange juice with a whole habanero and a pinch of salt for at least 1 hour.
- 8
Shred the pork in its juices and serve on warm corn tortillas, topped with the pickled onions and a spoonful of the pan juices.