Cochinita Pibil

Cochinita pibil is the defining dish of the Yucatán Peninsula, Mexico, with pre-Columbian roots. Traditionally a whole suckling pig was marinated in achiote and bitter orange, then wrapped in banana leaves and slow-cooked in an underground pit (pib). The result is achingly tender, vibrantly orange-red pork with an earthy, citrusy character unlike any other Mexican dish.

Serves: 6

Ingredients

• 1.5 kg (3.3 lb) boneless pork shoulder, cut into 5 cm (2-inch) chunks
• Large banana leaves (2–3 pieces, enough to wrap)

Achiote Marinade:

• 80 g (3 oz) achiote paste
• 120 ml (½ cup) bitter orange juice (or equal parts orange and lime juice)
• 4 garlic cloves, minced
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) dried oregano
• ½ tsp (1 g) black pepper
• 1 tsp (4 g) salt

Pickled Red Onions:

• 1 large red onion, thinly sliced
• 120 ml (½ cup) lime juice
• 1 tsp (4 g) salt

To Serve:

• Warm corn tortillas, habanero salsa

Instructions

1. Whisk achiote paste with citrus juice, garlic, cumin, oregano, pepper, and salt until smooth.
2. Toss pork in marinade, coating well. Cover and refrigerate at least 4 hours, preferably overnight.
3. Prepare pickled onions: toss sliced onion with lime juice and salt. Let sit at room temperature 1 hour, stirring occasionally.
4. Preheat oven to 160°C (325°F). Line a heavy casserole or Dutch oven with softened banana leaves, leaving overhang.
5. Arrange marinated pork inside, pour any remaining marinade over. Fold banana leaves to enclose completely. Cover tightly with a lid or foil.
6. Slow-roast 3–3.5 hours until pork shreds easily with two forks.
7. Shred pork directly in its juices. Serve on warm tortillas topped with pickled red onions and habanero salsa.

Cook's Notes: Banana leaves add a subtle vegetal fragrance — find them frozen at Latin or Asian grocery stores. If unavailable, foil works but skip the aromatics. Achiote paste is sold in Latin markets; do not substitute paprika alone.