Cochinita pibil
Épaule de porc marinée au roucou et à l'orange amère, cuite lentement en feuilles de bananier, servie en tortillas.
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Make the marinade
In a blender, combine the achiote paste, orange juice, lime juice, garlic, cumin, oregano, allspice and salt. Blend until smooth and no lumps of paste remain.
- 100 g achiote paste
- 200 ml orange juice
- 100 ml lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground allspice
- 2 tsp salt
✅ C'est prêt quand : mixture is smooth and bright orange-red
Marinate the pork
Put the pork chunks in a large bowl, pour the marinade over and mix well so every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for best flavour.
- 1.5 kg pork shoulder
- all the marinade from step 1
✅ C'est prêt quand : pork is fully coated and chilled
Wrap in banana leaves
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Slow-roast
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Pickle the onions
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Shred and serve
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Make the marinade
In a blender, combine the achiote paste, orange juice, lime juice, garlic, cumin, oregano, allspice and salt. Blend until smooth and no lumps of paste remain.
- 100 g achiote paste
- 200 ml orange juice
- 100 ml lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground allspice
- 2 tsp salt
✅ C'est prêt quand : mixture is smooth and bright orange-red
Marinate the pork
Put the pork chunks in a large bowl, pour the marinade over and mix well so every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for best flavour.
- 1.5 kg pork shoulder
- all the marinade from step 1
✅ C'est prêt quand : pork is fully coated and chilled
Wrap in banana leaves
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slow-roast
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pickle the onions
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shred and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pibil comes from the Maya word píib, an underground pit oven. The Maya cooked game wrapped in leaves in these earth ovens for hours; after the Spanish brought pigs, pork became the meat of choice, and cochinita means 'little pig'.
In Yucatán it's a weekend breakfast tradition: families line up early at market stalls in Mérida for cochinita tacos and tortas.
⭐ Why It's Famous
The earthy, peppery achiote and tangy citrus give it an unmistakable red colour and a flavour found nowhere else in Mexico.
💡 Fun Fact
Some families in Yucatán still dig a píib in the backyard and bury the pork overnight on hot stones for special occasions.
Yucatán Peninsula (Mérida)
20.97°N, -89.59°W
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