At Eurofresh, cochinita pibil is one of the most iconic dishes in the cuisine of Yucatán, Mexico. It’s made with pork marinated in achiote and orange juice, then slow-cooked until it’s very tender and juicy.
This is a traditional recipe adapted for a home oven.
For the pork:
– 1.5 kg pork shoulder or pork butt, preferably in one piece.
– 100 g achiote paste.
– 200 ml orange juice.
– 50 ml lime or lemon juice.
– 4 garlic cloves.
– 1 tsp dried oregano.
– ½ tsp cumin.
– ½ tsp black pepper.
– 3 cloves.
– ½ tsp cinnamon (optional).
– 2 tsp salt.
– 2 tbsp olive oil.
– Banana leaves (optional, but highly recommended).
For the pickled red onion:
– 2 red onions.
– 100 ml lime juice.
– 50 ml orange juice.
– 1 habanero chili (optional).
– Salt.
– A pinch of oregano.
To serve:
– Corn tortillas.
– Fresh cilantro (optional).
– Lime
1. Make the marinade
In a blender, combine the achiote, orange juice, lime juice, garlic, oregano, cumin, pepper, cloves, cinnamon, salt, and oil. Blend until you get a smooth, deep-red sauce.
2. Marinate the pork
Place the pork in a container and coat it completely with the marinade. Cover and let it rest in the fridge for at least 6 hours, though ideally overnight (12–24 hours).
3. Slow-cook
Preheat the oven to 150°C, with top and bottom heat.
If you have banana leaves:
1. Briefly pass them over a flame or a hot pan so they become flexible.
2. Line a deep baking dish with the leaves.
3. Add the pork with all its marinade.
4. Wrap well and cover the dish.
If you don’t have banana leaves, use an oven-safe pot with a lid or a dish tightly sealed with aluminum foil.
Bake for 4–5 hours, depending on the size of the piece.
The pork will be ready when you can easily shred it with two forks.
4. Make the pickled red onion
While the pork cooks:
1. Thinly slice the onions into strips.
2. Add the lime and orange juice.
3. Add salt, oregano, and the habanero sliced into rounds.
4. Mix and let it rest in the fridge for at least 1 hour.
The onion will turn a lovely pink and develop a tangy flavor that perfectly balances the richness of the pork.
5. Shred the pork
Remove the pork from the oven and let it rest for about 10 minutes.
Shred it with two forks and mix it with the cooking juices.
6. Prepare the avocado
Mash the avocado with a fork or mortar and pestle, then spread it over the meat.
Warm the corn tortillas in a pan without oil.
Fill them with the juicy cochinita and top with pickled red onion.
Finish with a few drops of lime and habanero sauce to taste.
1. The cut: use pork shoulder or pork butt—never loin. The marbling is essential for tender, succulent meat.
2. The achiote: look for Mexican achiote paste, not just seeds or coloring.
3. The cooking: the secret is low-and-slow for several hours, keeping the pork well covered so it doesn’t lose moisture.
